Ta'amia
(Egyptian Falafel) Recipe
Origin: Egyptian Period: Traditional
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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 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 (leaves only)
salt and pepper to season
vegetable oil to fry
Ta'amia
(Egyptian Falafel) Preparation:
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. Tar 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.
Read: Recipe Articles and Reviews
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More African recipes... More North African recipes... More snack recipes... More Traditional recipes... More Vegetarian recipes... More recipes using Beans and Pulses... More Frying recipes...
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Other recipes with broad beans as a primary ingredient
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