Egypt 
VEGAN EGYPTIAN TA’MEYA
Ingredients
- 1 cup dried fava beans soaked overnight
- 1 small onion roughly chopped
- 4 cloves garlic
- 1 cup fresh parsley chopped
- 1 cup fresh cilantro chopped
- 2 tablespoons all-purpose flour or chickpea flour
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon baking powder
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Drain and rinse the soaked fava beans. Place them in a food processor or blender along with the chopped onion, garlic, parsley, and cilantro. Pulse the mixture until you get a coarse paste.
- Transfer the mixture to a mixing bowl. Add flour, ground cumin, ground coriander, baking powder, salt, and pepper. Mix well until all the ingredients are combined.
- Cover the bowl and let the mixture rest in the refrigerator for 30 minutes to an hour. This helps the flavors to develop and the mixture to firm up.
- Heat vegetable oil in a skillet or deep fryer to about 180°C (350°F).
- Take a small portion of the falafel mixture and shape it into a small patty or ball. Repeat with the remaining mixture.
- Carefully drop the falafel patties or balls into the hot oil, making sure not to overcrowd the pan. Fry them for about 3-4 minutes until golden brown and crispy. Flip them over halfway through cooking.
- Use a slotted spoon to remove the cooked falafel from the oil and transfer them to a plate lined with paper towels to drain excess oil.
- Repeat the frying process with the remaining falafel mixture.
- Serve the vegan Egyptian ta'meya while still warm. They can be enjoyed as a snack, stuffed into pita bread with tahini sauce and fresh veggies, or served alongside salad and dips.
Notes
NUTRITIONAL FACTS:
Calories: 250 | Total Fat: 13g | Total Carbohydrates: 25g | Dietary Fiber: 6 | Protein: 9g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
