Falafel (Ta'amiya)
User Reviews
5.0
18 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
40 falafels
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Course
Main Course, Appetizer
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Cuisine
Middle Eastern, Israeli, Egyptian, Vegan
Falafel (Ta'amiya)
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While falafels as we know them today around the globe are exclusively made from chickpeas, original falafels, those from Egypt, are made with fava beans.
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Ingredients
- 2½ cups dried chickpeas (for falafel)
- 3 cups dried fava beans (for ta'amiya)
- 1 onion
- 2 scallions (for ta'amiya)
- ½ bunch fresh dill (for ta'amiya)
- 1 bunch parsley
- 1 bunch cilantro
- 6 cloves garlic
- 1 teaspoon baking soda
- 2 teaspoons salt
- 2 tablespoons ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon flour (or more if necessary)
- ¼ teaspoon chili powder (optional)
- 3 tablespoons sesame seeds (for ta'amiya)
- vegetable oil (for frying)
Equipment
- food processor
Instructions
- Soak the dried chickpeas (or dried fava beans) overnight (or at least for 8 hours) in a large bowl filled with water.
- The next day, drain the chickpeas (or fava beans) and mix in a food processor until smooth.
- Transfer to a large bowl.
- In the same food processor, combine the onion, garlic, parsley, cilantro and dill and scallions for ta'amiyas.
- Pulse until obtaining a paste.
- Add this mixture to the chickpeas (or fava beans) and mix with a spatula.
- Add cumin, coriander, cayenne, salt, pepper and flour and mix well. If dough is too soft, add more flour, a teaspoon at a time, until firm enough to form balls.
- Add baking soda just before frying. Mix well.
- Heat a large pan with vegetable oil and bring to about 350 F (180˚C).
- Make small balls about the size of a ping pong ball.
- For ta'amiyas, slightly press the balls on both sides and dip in the sesame seeds (optional).
- Gently place the balls in hot oil without overloading the pan.
- Fry until one side is golden brown, about 4 to 5 minutes. Then turn over and fry on the other side for another 1 to 2 minutes.
- Remove from the oil with a slotted spoon and place on paper towels.
- Falafels (or ta'amiyas) should be crisp on the outside and soft inside.
- Serve hot or warm on a plate or in a pita with various salads and condiments.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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