Egyptian · Vegetarian
Tamiya
Egyptian falafel made from fava beans instead of chickpeas, seasoned with herbs and spices then deep-fried until golden and crispy. These protein-rich fritters require overnight soaking but deliver authentic Middle Eastern flavors perfect in pita with salad and tahini.
The Method
Instructions
First things first, you'll want to soak the broad beans in enough water to cover them completely. Let them sit overnight so they can get nice and soft. This slow soaking really helps with the texture later on, making the beans easier to work with and giving the tamiya that tender bite.
Once your beans have soaked up all that water, drain them well. If you don't have skinless beans on hand, no worries! Just take some time to rub the beans between your hands or against a clean towel to loosen those skins, then discard the skins. It's a bit of a process, but it really helps keep the texture smooth and light. After you've done that, pat the beans dry gently with a towel to remove any excess moisture,this will help when you grind them.
Next up, grind the beans using a food mill or a meat grinder, which will give you the perfect coarse texture. If you don't have either, a food processor works just fine, but be careful here: pulse just until you get a paste. You want it a little bit chunky because if you blend it too smoothly, the mixture can end up falling apart when you cook it. Think about that lovely rustic texture that holds together nicely.
Now, toss in your chopped scallions, minced garlic, and fresh cilantro,these add so much freshness. Sprinkle in the ground cumin, baking powder, cayenne pepper, salt, and black pepper. If you're using coriander, add that too for an extra layer of flavor. Mix everything together really well, then pop the mixture into the fridge for at least 30 minutes. This chilling step helps the flavors marry and firms up the batter, making it easier to shape.
When you're ready to cook, take the mixture out of the fridge and shape it into balls about 1 inch in diameter. You want them small and manageable so they cook evenly. Then, gently flatten each ball just a bit,kind of like making mini patties,and coat them lightly with flour. The flour helps give a nice crust and keeps everything together when frying.
Heat about 1 and a half inches of vegetable oil in a deep pan or skillet over medium heat until it reaches a steady 365 degrees Fahrenheit . This temperature is key for that perfect golden crunch without absorbing too much oil. Don't rush this step; use a thermometer if you have one, or test by dropping a little batter in and watching how fast it sizzles and rises.
Carefully fry the patties in batches to avoid overcrowding the pan. Cook them for about 5 minutes total, turning once halfway through so each side gets that beautiful, even golden brown color. You'll know they're ready when they're crisp on the outside and cooked through inside. Use a wire mesh skimmer or slotted spoon to remove them from the oil and let any excess oil drain off.
Serve your tamiya hot, either as part of a meze spread or tucked into warm pita bread with some fresh tomato cucumber salad and a drizzle of tahina sauce. It's such a delicious, satisfying dish that's perfect for sharing with friends and family. Enjoy!
Once your beans have soaked up all that water, drain them well. If you don't have skinless beans on hand, no worries! Just take some time to rub the beans between your hands or against a clean towel to loosen those skins, then discard the skins. It's a bit of a process, but it really helps keep the texture smooth and light. After you've done that, pat the beans dry gently with a towel to remove any excess moisture,this will help when you grind them.
Next up, grind the beans using a food mill or a meat grinder, which will give you the perfect coarse texture. If you don't have either, a food processor works just fine, but be careful here: pulse just until you get a paste. You want it a little bit chunky because if you blend it too smoothly, the mixture can end up falling apart when you cook it. Think about that lovely rustic texture that holds together nicely.
Now, toss in your chopped scallions, minced garlic, and fresh cilantro,these add so much freshness. Sprinkle in the ground cumin, baking powder, cayenne pepper, salt, and black pepper. If you're using coriander, add that too for an extra layer of flavor. Mix everything together really well, then pop the mixture into the fridge for at least 30 minutes. This chilling step helps the flavors marry and firms up the batter, making it easier to shape.
When you're ready to cook, take the mixture out of the fridge and shape it into balls about 1 inch in diameter. You want them small and manageable so they cook evenly. Then, gently flatten each ball just a bit,kind of like making mini patties,and coat them lightly with flour. The flour helps give a nice crust and keeps everything together when frying.
Heat about 1 and a half inches of vegetable oil in a deep pan or skillet over medium heat until it reaches a steady 365 degrees Fahrenheit . This temperature is key for that perfect golden crunch without absorbing too much oil. Don't rush this step; use a thermometer if you have one, or test by dropping a little batter in and watching how fast it sizzles and rises.
Carefully fry the patties in batches to avoid overcrowding the pan. Cook them for about 5 minutes total, turning once halfway through so each side gets that beautiful, even golden brown color. You'll know they're ready when they're crisp on the outside and cooked through inside. Use a wire mesh skimmer or slotted spoon to remove them from the oil and let any excess oil drain off.
Serve your tamiya hot, either as part of a meze spread or tucked into warm pita bread with some fresh tomato cucumber salad and a drizzle of tahina sauce. It's such a delicious, satisfying dish that's perfect for sharing with friends and family. Enjoy!
Pairs Well With
