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Ta'ameya
Authentic Egyptian Ta'ameya, a vibrant green fritter made from fava beans, not chickpeas. Known for its crispy exterior and tender, herbaceous interior, it's a beloved street food, especially in Alexandria.
🧂 Ainekset
- 500 g Dried split fava beans(Ensure they are split and peeled for best results. Do not use whole fava beans.)
- 2 cups Fresh herbs(A mix of fresh parsley, cilantro, and dill is traditional. Use about 1 cup parsley, 1/2 cup cilantro, and 1/2 cup dill, loosely packed.)
- 1 medium Yellow onion(Roughly chopped.)
- 4-6 Garlic cloves(Adjust to your preference. Peeled.)
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Salt(Or to taste.)
- 1/2 tsp Black pepper(Or to taste.)
- 1/2 tsp Baking soda(Optional, for a lighter texture. Add just before frying.)
- 1/4 cup Sesame seeds(For coating the falafel. White or black, or a mix.)
- for frying Vegetable oil(A neutral oil with a high smoke point, like canola, sunflower, or vegetable oil.)
👨🍳 Ohjeet
- 1
Soak the fava beans: Rinse the dried split fava beans thoroughly. Place them in a large bowl and cover with plenty of cold water (at least 3-4 inches above the beans). Let them soak for at least 12 hours, or preferably overnight. The beans will expand significantly. Drain and rinse them well before proceeding.
⏱️ 12 hours - 2
Prepare the herb and spice mix: Wash and roughly chop the fresh herbs. Peel and roughly chop the onion and garlic cloves. Ensure all are ready for grinding.
⏱️ 10 minutes - 3
Grind the mixture: In a food processor, combine the soaked and drained fava beans, chopped herbs, onion, garlic, cumin, coriander, salt, and pepper. Process until the mixture is finely ground but still has a little texture, resembling coarse sand. You may need to do this in batches. The mixture should be a vibrant green color.
⏱️ 15 minutes - 4
Chill the mixture: Transfer the ground mixture to a bowl, cover, and refrigerate for at least 30 minutes. This helps the falafel hold their shape during frying.
⏱️ 30 minutes - 5
Shape and coat the falafel: Prepare a shallow dish with sesame seeds. If using baking soda, stir it into the chilled mixture now. Take about 1-2 tablespoons of the mixture and form it into small patties or balls (about 1.5 inches in diameter). Press them gently into the sesame seeds to coat evenly on all sides. Repeat with the remaining mixture.
⏱️ 15 minutes - 6
Heat the oil: Pour about 2-3 inches of vegetable oil into a deep pot or Dutch oven. Heat the oil over medium-high heat until it reaches 175°C (350°F). A small piece of the mixture should sizzle immediately when dropped in.
- 7
Fry the ta'ameya: Carefully lower 4-6 falafel at a time into the hot oil using a slotted spoon or spider strainer. Do not overcrowd the pot, as this will lower the oil temperature. Fry for 3-5 minutes, turning occasionally, until they are deep golden brown on the outside and cooked through. They should feel firm to the touch.
⏱️ 3-5 minutes per batch - 8
Drain and serve: Remove the fried ta'ameya from the oil with a slotted spoon and place them on a wire rack set over a baking sheet or on paper towels to drain excess oil. Serve hot.
⏱️ 5 minutes
💡 Ammattilaisvinkit
- ✓The vibrant green color comes from the fresh herbs and fava beans. Don't skimp on the herbs!
- ✓For best results, ensure the mixture is well-ground but not a complete paste. Some texture is desirable.
- ✓Ta'ameya is traditionally served hot in pita bread with a drizzle of tahini sauce, fresh salad, and pickles.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a pinch of chili flakes to the mixture for a spicy kick.
- Some recipes include a small amount of finely chopped fresh chili pepper.
- While traditional ta'ameya is fava bean-based, some modern variations might incorporate a small percentage of chickpeas, though this deviates from the authentic Egyptian style.