Tamiyya Recipes
TA'AMEYA (EGYPTIAN FALAFEL)
Falafel, or ta'ameya as we call it in Egypt, is an all-time favorite street food. In most parts of the Middle East, falafel is made with ground chickpeas. However, in Egypt, we make it with dried fava beans. They are best served with pita bread, tomato, onions, and tahini sauce.
Provided by Gamila Salem
Categories World Cuisine Recipes African North African Egyptian
Time 8h28m
Yield 10
Number Of Ingredients 11
Steps:
- Place fava beans in large bowl and cover with several inches of water. Let soak, 8 hours to overnight. Drain.
- Combine soaked fava beans, red onion, parsley, cilantro, dill, garlic, coriander, salt, and cumin in a food processor; process to a dough-like consistency.
- Heat a skillet over medium heat. Add sesame seeds; cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a large plate.
- Shape fava bean mixture into balls. Roll in sesame seeds to coat.
- Fill a large saucepan 1/4 full with oil; heat over medium heat. Fry fava bean balls in batches until golden brown, 3 to 5 minutes. Drain on paper towels.
Nutrition Facts : Calories 233.8 calories, Carbohydrate 22.8 g, Fat 12.2 g, Fiber 9.8 g, Protein 10.8 g, SaturatedFat 1.7 g, Sodium 359 mg, Sugar 2.3 g
TA'MIYYA
Peeled, split fava beans for this Egyptian falafel are available in most Italian or Middle Eastern grocery stores. Ta'miyya is served with [tehina](/recipes/recipe_views/views/102215).
Provided by Colette Rossant
Yield Makes about 24 pieces
Number Of Ingredients 10
Steps:
- Soak fava beans in water to cover generously overnight.
- The next day, drain the beans and place in a food processor with garlic clove and purée until ground. Add parsley; the green tops of the scallions; the ground cumin; the baking powder; the salt; and the fresh cilantro. Pulse and process until thoroughly ground and the mixture comes together. Turn out into a bowl, with your hands, and form into 2-inch balls. Flatten each ball slightly and roll in toasted sesame seeds. Place on a pan, cover, and refrigerate until you are ready to fry.
- Heat 2 inches of vegetable oil in a saucepan to 365 degrees. Drop a few ta'miyya into the oil and fry until golden brown, 5 to 8 minutes. Drain on paper towls and serve with tehina as an appetizer. Or stuff them with chopped lettuce and tehina into pita for lunch.
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