Falafel or Taamia
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Falafel or Taamia

A popular egyptian recipe: Fava beans and chickpeas spicy mixture, formed in balls then fried. Try it!

Nadia

Ingredients

12 servings
  1. 4 cups dried fava beans, split, dried and skinless
  2. 3 teaspoons cumin powder
  3. 2 teaspoons dried coriander
  4. ground chili pepper
  5. pepper
  6. 2 teaspoons baking powder
  7. 1 large onion, finely grated
  8. 5 garlic cloves, crushed
  9. 5 scallions, finely grated
  10. 1/2 cup parsley leaf, finely chopped
  11. 1/2 cup cilantro, finely chopped
  12. Vegetable oil for frying
  13. For the tahini sauce:
  14. 1/2 cup tahini, sesame paste
  15. 3 cloves garlic, crushed
  16. 1/4 cup lemon juice
  17. 1/2 teaspoon salt
  18. 2 tablespoons olive oil

Method

45 mins
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    Soak the fava bean in cold water for 24 hours to soften them. Remove them from water and let them dry on paper towel.

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    Put the dry fava bean in a food processor along with salt, pepper, cumin, coriander, baking powder and chili pepper, and mix them well until they form a smooth paste. Set aside to rest for 30mn.

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    Add to the fava paste the onion, scallions, garlic, parsley and cilantro; mix well using your hands.

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    Form spoonfuls of the falafel mixture into balls and flatten slightly into patties. Keep the patties aside to rest for around 15 mn.

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    For the tahini sauce: in a bowl first combine garlic, tahini, and salt. Then add olive oil, then lemon juice. If it is too thick, you can adjust consistency by adding desired amount of warm water. Chill.

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    Heat enough oil in pan to deep fry the falafel patties. Make sure to fry them on both sides. When they become brown on both sides, remove and let them drain on paper towels. Serve hot with the tahini sauce.

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    May be served with pita bread and slices of tomatoes.

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