Photo by Kyla Zanardi.
The best part of the falafel experience is biting into the crispy golden exterior to reveal a bright-green center. That’s right, green. A true Egyptian falafel is always green because it is made of fava beans, as opposed to the standard chickpea that most other cultures use. You’ll always see an Egyptian break a falafel in half to reveal the color, as if they were the falafel police monitoring authenticity. I make a shortcut version using frozen edamame and peas to save time and give the best color, with no loss of flavor or texture. Then I sear them to make the most crunchy surface and pair them with buttery brioche burger buns.
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