Street Foods: Ta'ameya (Egyptian falafel)
Yield: 6-8 servings
2 cups dried split fava beans
1 red onion, quartered
1/2 cup fresh parsley
1/2 cup fresh cilantro
1/2 cup fresh dill
3 cloves garlic
1 1/2 teaspoons ground coriander
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 tablespoon vegetable oil
1 cup sesame seeds
Flour, as needed for shaping falafel
Vegetable oil, for frying
Method of preparation
1. Place fava beans in a large bowl and cover with several inches of water. Let soak, eight hours or overnight. Drain.
2. Combine soaked fava beans, red onion, parsley, cilantro, dill, garlic, coriander, salt, and cumin in a food processor until a dough-like consistency forms.
3. Place one tablespoon oil into a skillet over medium heat. Add sesame seeds cook, stirring occasionally, until toasted, about 2-3 minutes. Keep a close eye as they change color very quickly. Transfer to a large plate.
4. Shape fava bean mixture into balls. If the mixture is too sticky, add a little bit of flour as needed to hold falafel together. Roll each ball in sesame seeds to coat.
5. Fill a large saucepan a quarter full with oil; heat over medium heat. Fry falafel in batches until golden brown, 3-5 minutes. Drain on paper towels.
6. Serve with tahini sauce if desired.