Classic Egyptian Falafel (Ta'ameya)
Tradicionalno jelo · Egyptian
Authentic Egyptian falafel, known as Ta'ameya, made from dried fava beans instead of chickpeas, resulting in a distinctively green interior and a slightly different texture. These are typically fried to a golden-brown crisp.
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Sastojci
- Dried Fava Beans2 cups
- Onion1 medium
- Garlic4 cloves
- Fresh Parsley1 cup, packed
- Fresh Cilantro1 cup, packed
- Cumin2 tsp
- Coriander1 tsp
- Baking Soda1 tsp
- Saltto taste
- Black Pepperto taste
- Vegetable Oilfor frying
Koraci
- 1
Soak dried fava beans in plenty of water overnight or for at least 8-12 hours.
- 2
Drain the soaked fava beans thoroughly. Do NOT cook them.
- 3
In a food processor, combine fava beans, chopped onion, garlic, parsley, and cilantro. Process until a coarse paste forms.
- 4
Stir in cumin, coriander, baking soda, salt, and pepper. Mix well.
- 5
Form the mixture into small, flattened patties or balls.
- 6
Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
- 7
Carefully fry the falafel in batches until golden brown and cooked through, about 3-5 minutes per side.
- 8
Remove falafel with a slotted spoon and drain on paper towels.
