Taameya, what a strange word isn’t it? To be honest, I didn’t really know what Taameya was until an hour ago. I had just came back from the 99 Cents store, with a package of dry Fava beans. I started to wonder, “What can I do with it?” I know my classic recipes of course—a Fava soup (but so uncreative). So I browsed the web looking for an innovative recipe. I came across the same uncreative Fava soups…but suddenly, something new and original popped up. A falafel recipe with this strange bean? What the heck—Falafel?? Are they not aways made with chickpeas? Apparently not. Egyptians use Favas! So I decided to give it a try and I head straight to the kitchen, ready for this new challenge.
Before taking a look at the recipe, here are some pros and cons about Taameyas.
Taameya is lighter and moister than falafel made from chickpeas.
They provide an amazing amount of fibers and vegetal protein.
They are a good protein source for vegetarians, but don’t forget to have them with grains (rice, potatoes, pasta, couscous…)
One negative point is that their fat content is high, since they are fried.
Taameya, Egyptian Falafel Recipe
Prep Time: 12 hours (soaking the Fava beans overnight) + 10 minutes of pure prep
Cook Time: 15 min
300g of dried split fava beans, covered in cold water, and soaked overnight
1 t baking soda (sodium bicarbonate)
3 garlic cloves, crushed
1 T organic cornstarch
2 T chopped fresh parsley
1 T cumin
1 T coriander (optional – I didn’t use this since coriander is not really used in my family)
Salt + Black Pepper
Oil for frying
Rinse the Fava beans under the water. Place them into a large bowl, add the baking soda, and let them soak overnight. Optional: If you bought them unpeeled (not a very smart idea), add an extra hour to peel all the Favas. Moral of the story, buy them already peeled.
On this pictures, you see a mistake you should avoid—don’t add the baking soda after the soaking part, or you will get a bad surprise at the end!
Prepare the Egyptian falafel mixture. Drain the fava beans and dry them really well. Combine them with all the ingredients, in a food processor. Blitz them until you get a fine paste, but don’t make a puree out of it.
- Transfer the mixture into a bowl, cover and chill in the fridge for 15 minutes, until the paste is just firm.
- Form small balls.
Fill a small pan with oil, to a depth of roughly 3cm. Heat the oil, when it is warm enough*, deep fry the Egyptian Falafel in the pan for 3 min each side. They should be brown on each side.
- Wrap them into kitchen towel to absorb the extra oil
In order to appreciate them, eat them with a side of salad, nice warm Pita and this sumptuous yoghurt sauce.
*To check if the oil is warm enough, deep a grain of rice in the oil. If it stays at the surface and bubbles appear around, it is ready.
- 250ml plain yoghurt
- 3 tbsp tahini
- 1 garlic clove, crushed
- ½ lemon juice
- Salt and black pepper
- tbsp chopped mint
Whisk all the ingredients together, then thin the sauce down with a little cold water.