Egyptian Falafel (Ta’ameya)

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Authorbaidoone
RatingDifficultyBeginner

Egyptian falafel is not made with chickpeas, original falafels, those from Egypt, are made with fava beans. The original name of this dish is ta’amiya

Yields6 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

 2 cups peeled fava beans and soaked inn water for a whole night
 1/4 cup parsley, chopped roughly
 1/4 cup coriander, chopped roughly
  6 cloves, minced garlic
 1 onion, minced
 1/4 cup leek, minced
 1/2 teaspoon, salt
 1/4 teaspoon cumin
 1/4 teaspoon ground black pepper
 1/3 teaspoon sodium bicarbonate
 1/2 cup water
 vegetable oil for frying - as needed

1

Strain the beans well and put them in the electric mixer with onions, garlic, coriander, leeks and parsley.

2

Mix the ingredients well until you get a firm paste.

3

Dissolve the sodium bicarbonate with water, then add it to the electric mixer with salt, pepper and cumin.

4

Mix the ingredients together again, then form the mixture into medium balls.

5

Heat the oil in a saucepan over medium heat, then fry the falafel tablets in batches for about 5 minutes until they are tender. Drain on paper towels. Serve hot.

Category

Ingredients

 2 cups peeled fava beans and soaked inn water for a whole night
 1/4 cup parsley, chopped roughly
 1/4 cup coriander, chopped roughly
  6 cloves, minced garlic
 1 onion, minced
 1/4 cup leek, minced
 1/2 teaspoon, salt
 1/4 teaspoon cumin
 1/4 teaspoon ground black pepper
 1/3 teaspoon sodium bicarbonate
 1/2 cup water
 vegetable oil for frying - as needed

Directions

1

Strain the beans well and put them in the electric mixer with onions, garlic, coriander, leeks and parsley.

2

Mix the ingredients well until you get a firm paste.

3

Dissolve the sodium bicarbonate with water, then add it to the electric mixer with salt, pepper and cumin.

4

Mix the ingredients together again, then form the mixture into medium balls.

5

Heat the oil in a saucepan over medium heat, then fry the falafel tablets in batches for about 5 minutes until they are tender. Drain on paper towels. Serve hot.

Egyptian Falafel (Ta’ameya)

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