Vegetarian
10-12
Egyptian
Tamiya
Allergens: Gluten
Egyptian fava falafel, broad beans spiced with cumin, rolled in sesame and fried crisp.
Ingredients
- Vegetable oil
- Plain flour
- Ground cumin 2 tsp
- Fresh parsley 0.25 cup
- Broad beans 3 cup
- Garlic 4
- Spring onions 6
- Baking powder 1 tsp
- Cayenne pepper 0.5 tsp
Method
- oak the beans in water to cover overnight.
- Drain.
- If skinless beans are unavailable, rub to loosen the skins, then discard the skins.
- Pat the beans dry with a towel.
- Grind the beans in a food mill or meat grinder.
- If neither appliance is available, process them in a food processor but only until the beans form a paste. (If blended too smoothly, the batter tends to fall apart during cooking.) Add the scallions, garlic, cilantro, cumin, baking powder, cayenne, salt, pepper, and coriander, if using.
- Refrigerate for at least 30 minutes.
- Shape the bean mixture into 1-inch balls.
- Flatten slightly and coat with flour.
- Heat at least 1½-inches of oil over medium heat to 365 degrees.
- Fry the patties in batches, turning once, until golden brown on all sides, about 5 minutes.
- Remove with a wire mesh skimmer or slotted spoon. Serve as part of a meze or in pita bread with tomato-cucumber salad and tahina sauce.