Ta’meya is the Egyptian version of Lebanese falafel, it is simply a mixture of fava beans, onions and lots of fresh herbs. It is usually served with tahini sauce and pita beside ful , another delicious fava bean dish. I’ll share the recipe with you soon. So yes, Egyptians love fava beans , they can have it for breakfast ,lunch and dinner !
To make Ta’meya you’ll need:
1 C dried fava beans
1 bunch each parsley,coriander, fresh dill
2 large onions , coarsley chopped
2 tsp salt
1 1/2 tsp gound cumin
1 tsp ground coriander
1/2 tsp baking soda
Vegetable oil for frying
– In a medium bowl, cover fava beans with cold water. Soak overnight, change water at least twice.
– Drain fava beans. Put beans , herbs, and onions into the bowl of food processor, pulse until puréed.
– Put the fava bean mixture in a large bowl, add spices and baking soda. Stir to mix.
– Cover with plastic wrap, refrigerate for one hour.
– Form falafel into medium size patties. Sprinkle with sesame seeds from both sides.
– Heat oil in a large frying pan, slide falafel into hot oil using a fork. Fry on each side until brownish.
– Remove from oil, drain on paper towel-lined platter.
– You can freeze extra falafel mixture in zip lock bags , defrost in fridge before using.
– Serve with pita and Tahini Yoghurt Dip.
You may also like Bissara (Fava Bean Dip with fried onions)