Ta'amiya — green fava-bean falafel patties, sesame-crusted and fried

Mittel

Ta'amiya (Egyptian Falafel)

Name: Ta'amiya (Egyptian Falafel)
Total time: 40 min
Yield: 4
Cuisine: Egyptian
Ingredients: 300 g Dried split fava beans (skinless); 1 large bunch Flat-leaf parsley; 1 bunch Fresh coriander; ½ bunch Dill; 1 Onion, quartered; 4 cloves Garlic; 1 tsp each Ground coriander and cumin; ½ tsp Baking soda; 3 tbsp Sesame seeds; 1 L Oil for deep-frying

Egypt's falafel is green inside and made from split fava beans, not chickpeas — herb-packed, crisp-shelled patties fried to order and stuffed into bread with salad and tahini.

Quelle

Rezept von Egyptian street kitchens · 🏺 Traditionell · The cart-and-counter side of Egyptian food — fried, griddled and stacked, sold from dawn to late night on Cairo and Alexandria streets.

Egyptian · street food — An ownerless traditional dish, so no cook is credited. The cited article is the general falafel one — it is where the Egyptian fava-bean version, ta'amiya, is documented, including that Egypt's is made from fava rather than chickpeas. It is not an Egypt-specific article, and this note says so rather than implying otherwise. Quantities and method here are this book's own.

Hintergrund auf Wikipedia ↗

Zubereitung im Video · 3 Videos

Magic of Egypt Ghazala Masala CS.Food@24

⏱ 40 Min.🍽 4 Portionen🔥 380 kcal🇪🇬 Ägypten

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Zubereitung

Drain the soaked beans thoroughly and pat them dry. Wet beans are the single biggest cause of patties that fall apart.
Grind the beans with the herbs, onion and garlic in a food processor until you have a damp, bright-green paste with no whole beans left. Do it in two batches so the machine cuts rather than smears.
Season with the ground spices and salt, then chill the paste for at least 30 minutes.
💡 Chilling firms the paste so it holds its shape — skipping this is why home ta'amiya so often collapses.
Stir in the baking soda. Shape flat discs about 5 cm across and 1.5 cm thick, and press one side into the sesame seeds.
Heat the oil to 170–175 °C. Fry in small batches for 3–4 minutes, turning once, until deep brown and crisp.
Drain on a rack — not paper, which steams the bottoms soft. Serve at once, while the shell is still loud.

💡 Tipps

Test one patty first. If it breaks up, the paste is too wet — work in a spoonful of flour, or grind a handful more soaked beans in.
The Egyptian way to eat it: split baladi bread, ta'amiya, tomato, cucumber, pickles and tahini sauce, eaten standing up.
Chickpea falafel is the Levantine version. Made with fava, as here, it is Egyptian — the older of the two.