Ta'amia (Egyptian Falafel) is a traditional Egyptian recipe for a version of the Middle Eastern falafel (bean patties) made with dried broad (fava) beans rather than the more usual chickpeas. The full recipe is presented here and I hope you enjoy this classic Egyptian version of: Ta'amia.
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This is an Egyptian version of falafel that uses broad beans rather than the traditional chickpeas in the mixture.
Ingredients:
500g dried, skinless, broad (fava) beans
2 tsp ground cumin
1 tsp ground coriander
1 pinch ground chilli
1 tsp bicarbonate of soda
1 large onion
5 spring onions
6 cloves garlic
1 large handful flat-leaf parsley
1 large bunch coriander (cilantro) (leaves only)
salt and freshly-ground black pepper to season
vegetable oil to fry
Method:
Soak the beans for a full 24 hours in warm water. The following day drain and dry the beans then pound to a powder/paste in a pestle and mortar. Add the spices and pound these into the mixture as well. Peel the onion, grate it finely, transfer to a kitchen towel and squeeze out the moisture. Add to the broad bean paste and mix in well.
Chop the remaining ingredients finely and add these to the mixture as well. Tip onto a floured surface and knead the falafel mixture for a few minutes. Tear off balls of the mixture and form falafels from this that should be about 5cm in diameter and 1 cm deep.
Allow the falafels you've just made to rest for 15 minutes then heat the vegetable oil in a frying pan and fry the falafels in hot oil until they become crisp and brown on both sides. Serve immediately either with hummus or a Middle Eastern or Greek salad.
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