Ta’ameya: Egyptian-Style Falafel

Name: Ta’ameya: Egyptian-Style Falafel
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 10 servings
Cuisine: Israeli, Lebanese
Ingredients: 2 cups Dried Beans; 0.5 cup Fresh Cilantro; 0.5 cup Fresh Dill; 0.5 cup Fresh Parsley; 3 whole Garlic; 1.5 tsp Ground Coriander; 1 tsp Ground Cumin; 1 whole Red Onion; 1.5 tsp Salt; 1 cup Sesame Seeds; 1 cup Vegetable Oil

Appetizer 🧄Dinner 🍽️Lunch 🥪Snack 🍿 Israeli 🇮🇱Lebanese 🇱🇧 Low-Sodium Sugar-Free Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Ayurvedic 🧘Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Ta’ameya: Egyptian-Style Falafel features a vivid green interior from fresh herbs and soaked fava beans, with a crisp shell that gives way to a tender, aromatic bite. Toasted sesame seeds lend gentle nuttiness and extra crunch. Serve these for a casual dinner, as part of a mezze spread, or tucked into warm pita with tahini and salad.

Prep20 mins
Cook15 mins
Serves10
DifficultyMedium

1

Put the fava beans in a large bowl and cover them with several inches of water.
2

Let them soak for 8 hours to overnight.
3

Drain the fava beans.
4

In a food processor, combine the soaked fava beans, red onion, parsley, cilantro, dill, garlic, coriander, salt, and cumin, and process until it reaches a dough-like consistency.
5

Warm a skillet over medium heat.
6

Add the sesame seeds and cook, stirring occasionally, until toasted, about 5 minutes.
7

Transfer the toasted sesame seeds to a large plate.
8

Shape the fava bean mixture into about 50 balls.
9

Roll the balls in the sesame seeds to coat.
10

Fill a large saucepan 1/4 full with oil and heat it over medium heat.
11

Fry the fava bean balls in batches until golden brown, 3 to 5 minutes per batch.
12

Drain on paper towels.