A cool breeze swept through the bustling streets of Cairo as I wandered through the vibrant market, soaking in the lively atmosphere and taking in the exotic scents that filled the air.
That's when I caught a whiff of something irresistible. I followed my nose, weaving through the crowds, until I found myself standing in front of a small food stall where an elderly man was skillfully frying up little green patties.
Intrigued, I asked the man about the dish he was making. With a warm smile, he presented Taameyya, a vegan delight that has been a staple in Egyptian cuisine for centuries.
As I took my first bite, the crispy exterior gave way to a tender, green interior bursting with fresh herbs and spices flavors. I got instantly hooked.
So here I am today, sharing the Taameyya recipe, a story that brings together the rich history, tantalizing flavors, and the warmth of Egyptian culture.
Origins
Although the exact origin of falafel remains debated, it's widely believed that it first emerged in Egypt, dating back to the time of the Pharaohs or possibly created by Coptic Christians around 1,000 years ago.
As the dish gained popularity, it spread across the Middle East and beyond, acquiring various adaptations.
Why You Will Love This Recipe
The Egyptian Taameyya stands out from other falafel recipes because it uses fava beans instead of the more commonly used chickpeas.
Fava beans result in a fluffier, crispier, and more flavorful falafel with a vibrant green interior and a satisfying crunch. One bite, and you'll be hooked!
Paired with fresh herbs, the vibrant green interior contrasts beautifully with its golden-brown exterior, creating an unforgettable experience.
Tips
- Make sure to soak the fava beans overnight for the best results.
- You can use various onion types or a combination for the onion component.
- Use light olive oil for frying, as it has a higher smoke point and is a healthier option.
- You can freeze uncooked falafel patties for up to 3 months and fry them after briefly defrosting.
Serving Suggestions
Enjoy the Taameyya stuffed into pita bread with tomatoes, cucumbers, pickles, and tahini sauce or hummus. Add crumbly white cheese or serve them alongside a refreshing lentil hummus for a wholesome meal.
Ingredients
- dried and peeled split fava beans (broad beans)
- baking soda
- onion or leek,
- garlic cloves, peeled
- fresh parsley, leaves picked
- fresh coriander (cilantro)
- cornstarch
- ground coriander
- ground cumin
- salt
- Oil for frying (I prefer light refined olive oil)
- Optional: sesame seeds for sprinkling
- Optional: fresh chili pepper, finely chopped, for a spicy kick
- Optional:ground black pepper for extra seasoning
Substitutions
If you cannot find dried split fava beans, you can use whole dried, unpeeled ones and peel them after soaking. However, this can be a tedious task. As a last resort, you can use chickpeas, though fava beans is highly recommended for authentic taste and texture.
Equipment
To make Taameyya, you'll need a food processor, a deep frying pan or skillet, a slotted spoon, and a tray lined with baking paper or foil.
FAQs
Can I use canned fava beans instead of dried ones?
Dried fava beans yield this recipe's best results and authentic texture.
Can I use chickpeas instead of fava beans?
Although you can use chickpeas, fava beans will provide a more authentic and superior falafel experience.
Can I use extra virgin olive oil for frying?
It's best to fry light-refined olive oil, as extra virgin olive oil has a more robust flavor and lower smoke point.
📖 Recipe
Ta'ameya (Egyptian Falafel)
Ingredients
- 14 oz dried and peeled split fava beans broad beans
- 2 tablespoon baking soda divided
- 1 large onion or leek roughly chopped (or a mix of both)
- 3-4 garlic cloves peeled
- 1 bunch of fresh parsley leaves picked
- 1 bunch fresh coriander cilantro, leaves picked
- 1 tablespoon cornstarch
- 1 tablespoon ground coriander
- ½ tablespoon ground cumin
- 2 tablespoon fine salt
- Oil for frying I prefer light refined olive oil
- Optional: 2 tablespoon sesame seeds for sprinkling
- Optional: 1 small fresh chili pepper finely chopped, for a spicy kick
- Optional: ½ teaspoon ground black pepper for extra seasoning
Instructions
- Begin by soaking the fava beans. Combine the beans with 2 teaspoon of baking soda in a large bowl, cover them with plenty of water, and let them soak for at least 4 hours or overnight. After soaking, rinse the beans thoroughly, drain them, and set aside.
- In a food processor, combine the onion, garlic, parsley, cilantro, cornstarch, the remaining 1.5 teaspoon of baking soda, ground coriander, ground cumin, salt, and any optional ingredients you'd like to include. Pulse until everything is finely chopped and well combined, making sure to scrape down the sides of the bowl as needed.
- Add the drained fava beans to the food processor and pulse until you achieve a coarse, uniform paste. The texture should be rough, with some larger bits remaining, but not pureed.
- Transfer the falafel mixture to a bowl, cover, and chill in the refrigerator for 15-30 minutes to firm up and make shaping the patties easier.
- Meanwhile, heat at least 1 inch of oil in a deep frying pan or skillet over medium heat. You can test the oil's readiness by dropping a tiny bit of the falafel mixture into it – it should bubble up and begin frying immediately.
- Remove the falafel mixture from the fridge and wet your hands. Scoop out 2-3 tablespoon of the mix at a time and form patties or balls, placing them on a tray lined with baking paper or foil. If using, sprinkle each patty with sesame seeds and gently pat them on to ensure they stick.
- Carefully place 5-6 falafel at a time into the hot oil, frying for a couple of minutes until they're nicely browned. Flip them over and fry for an additional minute until they're evenly browned on all sides. Transfer the cooked falafel to a plate or tray lined with paper towels using a slotted spoon.
- Serve the falafel immediately with warm pita bread, sliced tomatoes, cucumbers, pickles, and tahini sauce or hummus. Enjoy!
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