Falafel or Ta’ameya is one of Egypt’s most popular vegetarian dishes and is a favourite street food, eaten any time of the day starting with breakfast. In most parts of the Middle East, falafel is made with ground chickpeas. However, in Egypt, it’s made with dried fava beans. Basically round balls of crushed fava beans fried in oil, herbs and spices, this delicious patty is normally served on Aish Baladi or similar flatbread, and topped with salad, crispy onions and hot sauce. Ideal for lunchboxes and buffet food when entertaining.  Serves 10

Egyptian Falafal (Ta’ameya) 

INGREDIENTS:    ​

• 2 cups dried split fava beans 
• 1 red onion, quartered 
• ½ cup fresh parsley 
• ½ cup fresh cilantro (coriander)
• ½ cup fresh dill 
• 3 cloves garlic 
• 1 ½ teaspoons ground coriander 
• 1 ½ teaspoons salt 
• 1 teaspoon ground cumin 
• 1 cup sesame seeds (Optional)
• vegetable oil for frying  

​METHOD:

1. Place fava beans in large bowl and cover with several inches of water. Let soak, 8 hours to overnight. Drain.
2. Combine soaked fava beans, red onion, parsley, cilantro, dill, garlic, coriander, salt, and cumin in a food processor; process to a dough-like consistency.
3. Heat a skillet over medium heat. Add sesame seeds; cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a large plate.
4. Shape fava bean mixture into balls. Roll in sesame seeds to coat.
5. Fill a large saucepan 1/4 full with oil; heat over medium heat. Fry fava bean balls in batches until golden brown, 3 to 5 minutes. Drain on paper towels.

Note:
You can substitute half the fava beans with chickpeas if you are used to traditional falafel.