Recipe: Delicious Egyptian style Falafel
Egyptian style Falafel. Falafel, or ta'ameya as we call it in Egypt, is an all-time favorite street food. In most parts of the Middle East, falafel is made with ground chickpeas. However, in Egypt, we make it with dried fava beans.
Ingredients of Egyptian style Falafel
- It’s 2 cups (300 g) of split fava beans.
- It’s 1 cup of finely chopped(dill, parsley and coriander).
- It’s 1 of large sized onion (or chive) and 4 cloves of garlic.
- It’s 1 of flat tablespoon of salt.
- Prepare 1 teaspoon of black pepper.
- It’s 2 teaspoons of each (cumin and ground coriander).
Ful medammes, another breakfast staple in Egyptian cuisine, is made from fava beans as well. Egyptian falafel is much the same as Palestinian, or Israeli, in terms of flavoring. It can cause those who suffer from it to develop potentially severe anemia after eating fava beans. The Egyptian falafel is greener, crispier, and flakier.
Egyptian style Falafel instructions
- Soak the beans in water overnight or at least 10 hours and change the water frequently.
- Put all ingredients in the food processor and whizz until smooth and homogeneous (p:s you can divide the whole amount while whizzing to guarantee that all ingredients are evenly mixed).
- Either you choose to fry it immediately or after being stored in the freezer, add a pinch of baking powder (according to the amount u have) and stir it thoroughly with a fork to get more air into it, then deep fry in a hot oil (test it by putting one drop of the dough), then lower the heat a little bit to be fully cooked from inside without getting burnt from outside.
In Cairo they call it T'aamiya, but if you are in Alexandria they still call it falafel. My dad and his family is from Cairo, and my mother's side is from Alexandria so we use both names, interchangably. While falafels as we know them today around the globe, are exclusively made from chickpeas, original falafels, those from Egypt, are made with fava beans. In fact, the original name of this dish is ta'amiya. Falafel in Egypt is much greener than the usual falafel here in the United states and it is made with peeled and split beans not chickpeas.