What type of bean is traditionally used to make falafel in Egypt?

Egyptian falafel is traditionally made with fava beans. In Egypt, this version is commonly called ta'amiya, distinguishing it from the chickpea-based falafel more familiar in much of the Levant and the West.

The dried fava beans are soaked, then ground with ingredients such as leek, parsley, coriander, garlic and spices including cumin and coriander. The mixture is shaped into patties or balls and fried until crisp outside while remaining moist and greenish inside.

Chickpeas are the main ingredient in many falafel recipes from Israel, Palestine and other Levantine cuisines, which is why people sometimes assume they are always used. Both chickpeas and fava beans are legitimate falafel ingredients, but fava beans are the traditional Egyptian choice.

Egypt's fava-bean tradition also connects falafel with Coptic Christian cuisine. The dish is especially suitable for periods of fasting because it is plant-based, and it remains popular during religious holidays. Fava beans are also central to other Egyptian foods, including ful medames.