Go Back
–+ servings
Print

Egypt Ta'amiyas (Fava Bean Falafel)

Beans need to soak overnight so plan ahead, a lovely vegetarian meal!
Course Appetizer
Cuisine Egypt
Prep Time 8 hours 30 minutes
Cook Time 10 minutes
Total Time 8 hours 40 minutes
Servings 16 pieces
Calories 60kcal
Author International Cuisine

Ingredients

  • 1/2 lb. dried fava beans
  • 1/2 onion
  • 1 scallions
  • 1/4 bunch fresh dill
  • 1/2 bunch parsley
  • 1/2 bunch cilantro
  • 3 cloves of garlic
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 Tablespoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 tablespoon flour or more if necessary
  • 1/8 teaspoon cayenne pepper optional
  • 2 Tablespoons sesame seeds
  • Neutral oil for frying

Instructions

  • Soak the dried fava beans overnight (or at least for 8 hours) in a large bowl filled with water.
  • The next day, drain the fava beans and mix in 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 you obtain a paste.
  • Add this mixture to the 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.
  • 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.

Nutrition

Calories: 60kcal | Carbohydrates: 10g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 183mg | Potassium: 169mg | Fiber: 4g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg