Ta'ameya
Egyptian falafel made from soaked fava beans: bright green inside, crispy outside, with a nutty sesame crust.
Ingredients
- dried shelled fava beans300 g
- cold water1000 ml
- onion1 pcs
- garlic3 cloves
- fresh parsley30 g
- fresh cilantro30 g
- ground coriander1 tsp
- ground cumin1 tsp
- baking soda0.5 tsp
- salt1 to taste
- deep-frying oil700 ml
- sesame seeds50 g
Instructions
Sort through 300 g dried fava beans, rinse them, and cover with 1000 ml cold water for 8–12 hours. Do not cook the beans.
The next day, drain the beans well and rinse them once more. In a food processor, blend the beans together with the onion, garlic, parsley, cilantro, ground coriander, cumin, and salt until you get a smooth, thick, green paste.
Add the baking soda, mix well, cover the bowl, and chill the mixture for 1 hour to let it firm up.
Pour oil into a heavy pot to a depth of about 5 cm and heat it to 180–185 °C. Spread the sesame seeds on a plate.
With wet hands, shape the mixture into small patties about 2 cm thick and coat each one in sesame seeds.
Fry the ta'ameya in batches in the hot oil for 3–4 minutes per side, until golden and crispy.
Transfer the finished falafel to paper towels to drain off excess oil, and serve hot.
More recipes
Eggah
A fluffy Egyptian omelet with caramelized onion and plenty of parsley, served hot or at room temperature.
Koshari
An Egyptian street food classic: rice and brown lentils with pasta, chickpeas, crispy fried onions, and two tangy-spicy sauces.
Mahshi — Egyptian-Style Stuffed Vegetables
Tender zucchini and sweet peppers stuffed with rice, herbs and tomatoes, slowly simmered in a rich sauce.
Roz bi laban (Egyptian rice pudding)
A delicate Egyptian rice pudding slowly thickened in milk and served chilled with a warm touch of vanilla and cinnamon.