Ta'ameya (Egyptian Falafel)
This recipe guides you in preparing authentic Egyptian Ta'ameya, a flavorful falafel made from soaked dried fava beans, fresh herbs like parsley, cilantro, and dill, blended with aromatic spices. The mixture is formed into patties, coated with sesame seeds, and deep-fried until golden and crispy. It's a protein-rich, vegetarian delight, traditionally served in pita with tahini sauce.
Equipment
- 1 Food Processor Essential for grinding the fava beans and herb mixture to the correct consistency.
- 1 Large Bowl For soaking the fava beans and mixing the falafel paste.
- 1 Deep Pot or Dutch Oven For safe and effective deep-frying of the ta'ameya.
- 1 Slotted Spoon or Spider For safely removing falafel from hot oil and draining.
- 1 Falafel Scoop (optional) For uniformly shaping ta'ameya, though hands work well too.
Ingredients
Main
- 2 cups dried split fava beans
- 1 red onion quartered
- 0.5 cup fresh parsley
- 0.5 cup fresh cilantro
- 0.5 cup fresh dill
- 3 cloves garlic
- 1.5 teaspoons ground coriander
- 1.5 teaspoons salt
- 1 teaspoon ground cumin
- 1 cup sesame seeds
- vegetable oil for frying
Instructions
- Rinse dried split fava beans thoroughly, then place them in a large bowl and cover with cold water. Soak for at least 24 hours, changing the water every 6-8 hours, until beans are plump and easily split.
- Drain the soaked fava beans very well. In a food processor, combine the drained fava beans with quartered red onion, fresh parsley, fresh cilantro, fresh dill, garlic cloves, ground coriander, salt, and ground cumin.
- Pulse the mixture in the food processor until it forms a coarse, well-combined paste. Scrape down the sides of the bowl as needed to ensure even processing. Do not over-process to a smooth puree.
- Transfer the ta'ameya mixture to a bowl. If the mixture appears too wet to hold its shape, you can add a tablespoon of chickpea flour or regular flour to bind it. Cover and refrigerate for at least 30 minutes to firm up.
- Pour vegetable oil into a deep pot or Dutch oven to a depth of 2-3 inches. Heat the oil over medium-high heat to 350-375°F (175-190°C).
- While the oil heats, use a falafel scoop or your hands to form the mixture into small, flattened patties or balls. Press one side of each patty into sesame seeds to coat.
- Carefully place a few ta'ameya into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are deeply golden brown and crispy on all sides.
- Using a slotted spoon or spider, remove the fried ta'ameya from the oil and transfer them to a plate lined with paper towels to drain excess oil.
- Repeat the frying process with the remaining ta'ameya mixture, ensuring the oil returns to the proper temperature between batches.
- Serve the hot ta'ameya immediately, typically with warm pita bread, tahini sauce, pickled vegetables, and fresh herbs.
Notes
1. **Soaking is Key:** Ensure the dried fava beans soak for a full 24 hours, changing the water at least twice. This softens them thoroughly for proper grinding and yields a creamy interior. Do not use canned fava beans for this recipe. 2. **Texture Control:** Pulse the mixture in the food processor to a coarse, slightly textured paste, not a smooth puree. Over-processing results in dense falafel, while too coarse will make them fall apart. 3. **Oil Temperature:** Maintain a consistent oil temperature of 350-375°F (175-190°C). Too cold, and the falafel will absorb excess oil; too hot, and they'll burn outside before cooking through. Fry in batches to avoid overcrowding and dropping the oil temperature.