Egyptian Falafel (Ta’ameya)

• porții: 20
• timp activ: 20 mins
• timp total: 32 minutes

Ingrediente

125 g dried chickpeas soaked overnight

125 g dried fava beans (soaked overnight)

1 medium red onion

4 cloves garlic

20 g flat leaf parsley

15 g cilantro

5 g dill

1 tsp ground cardamom

2 tsp ground cumin

1 tbsp corriander

1 tsp kosher salt

1 tbsp toasted sesame seeds

1/2 tsp baking soda

2 cups vegetable oil for frying

OPTIONAL SERVING CONDIMENTS

Pita sliced in halves

Shredded iceberg lettuce

Tabbouleh

Pickled Red Onion

Instrucțiuni

Place chickpeas and fava beans in a large bowl and cover with 4 cups water. Cover and set aside to soak overnight (8 hours). They will double in size. (See Note 1)

Rinse beans under cold water and drain. Set aside. Peel and cut red onion in half and one half into halves. You need a 1/4 of the red onion, save remaining for other use.

In a food processor add quarter piece red onion, garlic, parsley, cilantro and arugula. Process 15 seconds. Add the drained beans and pulse several times. Add cardamom, cumin and salt then pulse for about a minute until finely chopped, but not too grainy, or too mushy of a texture. It should just start to hold together. Remove mixture from processor to a bowl. Cover and refrigerate for 1 hour.

Next, add the sesame seeds and baking soda to the falafel mixture and mix thoroughly.

FRY METHOD

Heat oil to 350°F in a large sided skillet (cast iron) or heavy bottom medium saucepan.

Wet your hands and scoop a tablespoon of the mixture into the palm of your hands to form a ball about the size of a walnut. You could also use a small ice cream scoop, spoon or falafel scooper if you prefer to keep them uniform in size (they will be flat and rounded).

Either place directly in the hot oil or place each falafel on a tray. Deep fry them in batches, don't over crowd the oil, it will lower the heat. Fry for 4 minutes until browned and cooked through (See Note 2).

Drain on paper towels and serve immediately with tahini sauce and or all Optional Condiments in a Pita (see ingredient list above).

BAKED METHOD

Add a 1/4 cup vegetable oil a baking sheet, spread to cover and preheat oven to 350°F.

Wet your hands and scoop a tablespoon of the mixture into the palm of your hands to form a ball about the size of a walnut. You could also use a small ice cream scoop, spoon or falafel scooper if you prefer to keep them uniform in size (they will be flat and rounded).

Place each falafel on a baking tray. I have found it better to flattened the balls slightly when baking or make the disk shape. Bake for 25 minutes, flipping after 12 minutes.

Serve immediately with tahini sauce and or all Optional Condiments in a Pita (see ingredient list above).

Note

Using dried and soaked chickpeas and fava beans in this recipe is a MUST. You want these soaked over night, but you do not cook them. Soak, drain and into the food processor. If canned chickpeas are used in this the interior will be mushy in texture and often times break apart when frying because they are cooked already.

It’s important that they really dry out on the inside, so make sure they have plenty of time in the oil. If they brown too quickly lower and keep oil at 350°F.