Falafel (Ta'amiya)
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
40 falafels
-
Course
Main Course, Appetizer
-
Cuisine
Middle Eastern, Israeli, Egyptian, Vegan
Falafel (Ta'amiya)
Description
The Falafel (Ta'amiya) recipe starts with soaking dried chickpeas or fava beans overnight to soften them. After draining, the beans are processed to a smooth but slightly coarse mixture combined with herb paste made from onion, garlic, parsley, cilantro, dill, and scallions (for ta'amiya). Key spices include cumin, coriander, chili powder, salt, and sometimes baking soda just before frying to lighten the mixture. Flour is added as needed to help form sturdy balls.
Flattened and optionally coated with sesame seeds, the balls are carefully deep-fried in hot vegetable oil until golden and crisp. The frying temperature near 350°F ensures a crunchy outside with a tender interior. These well-seasoned, herbaceous falafels can be served as finger food or inside pita sandwiches with dips.
Ingredients
- 2½ cups chickpeas for falafel, dried
- 3 cups fava beans for ta'amiya, dried
- 1 onion
- 2 scallions (for ta'amiya)
- ½ bunch dill for ta'amiya, fresh
- 1 bunch parsley
- 1 bunch cilantro
- 6 cloves garlic
- 1 teaspoon baking soda
- 2 teaspoons salt
- 2 tablespoons cumin ground
- 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.
User Reviews
Overall Rating
5
You'll Also Love
