The effect of different storage methods used in storing faba beans on the quality ofprocessing changes that occur during cooking falafel or medames were investigated. Beans were stored in 5 different ways, storage: in plastic bags,in burlap bags, in plastic containers, in tin containers and storage after heating at 50°C for 10 minpacked in plastic bags. The chemical composition of thebeans was estimated before and after 9 months of storage period.The effect of storage methods on chemical composition and sensory propertiesof Feba bean medames and Egyptian falafel were studied. The results showed that, the highest percentage of moisture, protein and ash was in the samples stored by heat treatment,on the other hand,the highest percentage of fat and fiber was observed in the control samples.Falafel manufactured from faba beans stored in plastic containers showed the highest percentage of protein. While the Medames manufactured from faba beans stored after heating at 50°C for 10 min showed the highest percentage of protein. The falafel manufactured from faba beans stored in burlap bags showed the highest percentage of moisture.The control sample of Medames showed the highest percentage of moisture.Falafel manufactured from faba beans stored in plastic bags showed the highest percentage of fat. While the Medamesmanufactured from faba beans stored afterheating at 50°C for 10 min showed the highest percentage of fat. The controlfalafel showed the highest percentage of fiber, .Also, thecontrol sample of Medames showed the highest percentage of fiber. Falafel manufactured from faba beans stored afterheating at 50°C for 10 min showed the highest percentage of ash. The control Medames showed the highest percentage of ash.The highestacceptabilityfor sensory properties was found in flafelstored in burlap bags and tin container.Similarly,the highest acceptability for sensory properties was found in Medamesstored in burlap bags and tin container,There is no significant difference were noticed in overall acceptability.