Ta'ameya (Egyptian Falafel)

Recipe View Soak the Fava Beans: Place the dried split fava beans in a large bowl and cover with several inches of cold water. Allow to soak for at least 8 hours, or preferably overnight, to soften. (8-12 hours)

Recipe View Prepare the Ta'ameya Mixture: Drain the soaked fava beans thoroughly. In a food processor, combine the drained fava beans, quartered red onion, fresh parsley, cilantro, dill, minced garlic, ground coriander, salt, and ground cumin. Process until a thick, dough-like consistency is achieved. You may need to scrape down the sides of the food processor occasionally to ensure even mixing.

Recipe View Toast the Sesame Seeds: Heat a dry skillet over medium heat. Add the sesame seeds and toast, stirring frequently, until they are lightly golden and fragrant. Be careful not to burn them. Transfer the toasted sesame seeds to a large plate and allow to cool. (5 minutes)

Recipe View Shape and Coat the Ta'ameya: Take tablespoon-sized portions of the fava bean mixture and shape them into small balls or flattened patties. Roll each ball or patty in the toasted sesame seeds, ensuring they are fully coated. (20 minutes)

Recipe View Fry the Ta'ameya: Fill a large, heavy-bottomed saucepan or deep fryer with about 2 inches of vegetable oil. Heat the oil over medium heat until it reaches a temperature of 350°F (175°C). Carefully add the Ta'ameya to the hot oil in batches, being careful not to overcrowd the pan. Fry for 3 to 5 minutes per batch, or until the Ta'ameya are golden brown and crispy on all sides. (15-25 minutes)

Recipe View Drain and Serve: Use a slotted spoon or spider to remove the fried Ta'ameya from the oil and transfer them to a plate lined with paper towels to drain off any excess oil. Serve immediately with warm pita bread, sliced tomatoes, onions, and a generous drizzle of tahini sauce.