Classic Egyptian Falafel (Ta'ameya)
Traditional dish · Egyptian
Authentic Egyptian falafel, known as Ta'ameya, made with dried fava beans instead of chickpeas, resulting in a distinctively green interior and a slightly different texture. These are typically fried until golden brown and crispy.
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Ingredients
- Dried Fava Beans2 cups, soaked overnight
- Onion1 medium, chopped
- Garlic4 cloves, minced
- Fresh Parsley1 cup, chopped
- Fresh Cilantro1 cup, chopped
- Cumin2 tsp
- Coriander1 tsp
- Baking Soda1 tsp
- Saltto taste
- Black Pepperto taste
- Vegetable Oilfor frying
Steps
- 1
Drain the soaked fava beans thoroughly. Combine fava beans, onion, garlic, parsley, cilantro, cumin, and coriander in a food processor.
- 2
Process until a coarse paste forms. Do not over-process into a smooth puree.
- 3
Transfer the mixture to a bowl. Stir in baking soda, salt, and pepper.
- 4
Shape the mixture into small patties or balls.
- 5
Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
- 6
Carefully fry the falafel in batches until golden brown and crispy, about 3-5 minutes per side.
- 7
Remove falafel with a slotted spoon and drain on paper towels.
