Cookbook:Ta’ameya (Falafel)

Ta’ameya (Falafel)
CategoryFritter recipes

Cookbook | Ingredients | Recipes

Falafel, also known as ta’ameya, is a well-liked Middle Eastern street food showcasing fried and seasoned balls or patties made from ground chickpeas or fava beans (or a blend of both). Falafel is commonly enjoyed stuffed inside a pita or wrapped in laffa bread. It is often garnished with hot sauce, tahini sauce, and a refreshing combination of tomato, lettuce, cucumber, onion, parsley, and yogurt, resembling a salad-like accompaniment. In the early morning hours of a typical Egyptian home, a rhythmic pounding sound can often be heard as a large stone mortar and pestle are employed to prepare falafel. As people embark on their morning strolls to school or elsewhere, the air becomes filled with the enticing aroma of sizzling hot oil and freshly fried ta'ameya.

Ingredients edit

Procedure edit

  1. Place the fava beans in a large bowl and cover them with several inches of water.
  2. Allow the beans to soak for 8–12 hours.
  3. Drain the soaked fava beans.
  4. In a food processor, combine the soaked fava beans, red onion, parsley, cilantro, dill, garlic, coriander, salt, and cumin. Process the mixture until it reaches a dough-like consistency.
  5. Heat a skillet over medium heat. Add sesame seeds to the heated skillet and cook them, stirring occasionally, until they become toasted, which usually takes around 5 minutes. Do not let them burn.
  6. Transfer the toasted sesame seeds to a large plate.
  7. Shape the bean mixture into balls. Roll the fava bean balls in the toasted sesame seeds, ensuring they are coated evenly.
  8. Fill a large saucepan approximately ¼ full with oil and heat it over medium heat.
  9. Fry the bean balls in batches until they turn golden brown (typically around 3–5 minutes).
  10. Remove the falafel from the oil and place on paper towels to remove any excess oil.