Name: Egyptian Falafel (Ta’ameya)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
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

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

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

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

Mix the ingredients well until you get a firm paste.

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

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

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.