Egyptian Falafel (Ta'ameya)
Baked or fried my Egyptian falafel uses both fava beans and chickpeas, herbs, peppery arugula and spices. Ta'ameya is a street food favorite!
- Prep time
- 20 min
- Cook time
- 12 min
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 125 g dried chickpeas (soaked overnight)
- 125 g dried fava beans ((soaked overnight))
- 1 medium red onion
- 4 cloves garlic
- 20 g flat leaf parsley
- 15 g cilantro
- 5 g arugula
- 1 tsp ground cardamom
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1 tbsp toasted sesame seeds
- 1/2 tsp baking soda
- 2 cups vegetable oil (for frying)
- Pita (sliced in halves)
- Shredded iceberg lettuce
- Tahini Sauce
- Toum Sauce
- Red Shatta Sauce
- Zhoug Sauce
- Shirazi Salad
- Hummus
- Tabbouleh
- Pickled Red Onion
Instructions
- 1
Place chickpeas and fava beans in a large bowl and cover with 4 cups water. Cover and set aside to soak overnight (8 hours). They will double in size. (See Note 1)
- 2
Rinse beans under cold water and drain. Set aside. Peel and cut red onion in half and one half into halves. You need a 1/4 of the red onion, save remaining for other use.
- 3
In a food processor add quarter piece red onion, garlic, parsley, cilantro and arugula. Process 15 seconds. Add the drained beans and pulse several times. Add cardamom, cumin and salt then pulse for about a minute until finely chopped, but not too grainy, or too mushy of a texture. It should just start to hold together. Remove mixture from processor to a bowl. Cover and refrigerate for 1 hour.
- 4
Next, add the sesame seeds and baking soda to the falafel mixture and mix thoroughly.
- 5
Heat oil to 350°F in a large sided skillet (cast iron) or heavy bottom medium saucepan.
- 6
Wet your hands and scoop a tablespoon of the mixture into the palm of your hands to form a ball about the size of a walnut. You could also use a small ice cream scoop, spoon or falafel scooper if you prefer to keep them uniform in size (they will be flat and rounded).
- 7
Either place directly in the hot oil or place each falafel on a tray. Deep fry them in batches, don't over crowd the oil, it will lower the heat. Fry for 4 minutes until browned and cooked through (See Note 2).
- 8
Drain on paper towels and serve immediately with tahini sauce and or all Optional Condiments in a Pita (see ingredient list above).
- 9
Add a 1/4 cup vegetable oil a baking sheet, spread to cover and preheat oven to 350°F.
- 10
Wet your hands and scoop a tablespoon of the mixture into the palm of your hands to form a ball about the size of a walnut. You could also use a small ice cream scoop, spoon or falafel scooper if you prefer to keep them uniform in size (they will be flat and rounded).
- 11
Place each falafel on a baking tray. I have found it better to flattened the balls slightly when baking or make the disk shape. Bake for 25 minutes, flipping after 12 minutes.
- 12
Serve immediately with tahini sauce and or all Optional Condiments in a Pita (see ingredient list above).
- 13
Falafel mixture: You can make this mixture ahead and refrigerate it up to 24 hours, tightly covered. Beyond that, the herbs oxidize, flavors dull, and the baking soda can weaken leavening.
- 14
Best practice: Grind everything except the baking soda. Refrigerate the mixture. Mix in the baking soda just before shaping and frying.
- 15
Alternative: Shape patties and refrigerate, well covered, for up to 12 hours. Longer risks dense falafel and discoloration.