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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Peeled, split fava beans for this Egyptian falafel are available in most Italian or Middle Eastern grocery stores. Ta’miyya is served with tehina. Ingredients:
1 pound peeled, split, dried fava beans |
1 garlic clove, chopped |
3/4 cup parsley, chopped |
1/2 bunch scallions (green tops only), chopped |
1/2 teaspoon ground cumin |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1 tablespoon cilantro, chopped |
toasted sesame seeds |
vegetable oil |
Directions:
1. Soak fava beans in water to cover generously overnight.
2. The next day, drain the beans and place in a food processor with garlic clove and purée until ground. Add parsley; the green tops of the scallions; the ground cumin; the baking powder; the salt; and the fresh cilantro. Pulse and process until thoroughly ground and the mixture comes together. Turn out into a bowl, with your hands, and form into 2-inch balls. Flatten each ball slightly and roll in toasted sesame seeds. Place on a pan, cover, and refrigerate until you are ready to fry.
3. Heat 2 inches of vegetable oil in a saucepan to 365 degrees. Drop a few ta'miyya into the oil and fry until golden brown, 5 to 8 minutes. Drain on paper towls and serve with tehina as an appetizer. Or stuff them with chopped lettuce and tehina into pita for lunch.
4. Memories of a Lost Egypt: Reminiscences and Recipes by Colette Rossant Clarkson N. Potter
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