Tamiya — Egyptian falafel made from broad beans blitzed with herbs, garlic and spices, then fried golden and crisp. Lovely as a meze or stuffed into pita with salad and tahina.
- 3 cups Broad Beans
- 6 Spring Onions
- 4 Garlic Clove
- 1/4 cup Parsley
- 2 tsp Cumin
- 1 tsp Baking Powder
- 1/2 tsp Cayenne Pepper
- Spinkling Flour
- As required Vegetable Oil
Video
Preparation
- Soak the beans in water to cover overnight, then drain. If skinless beans aren't available, rub to loosen the skins and discard them, then pat the beans dry with a towel.
- Grind the beans in a food mill or meat grinder. If neither is available, process in a food processor but only until the beans form a paste (if blended too smoothly, the batter tends to fall apart during cooking). Add the spring onions, garlic, cilantro, cumin, baking powder, cayenne, salt, pepper and coriander, then refrigerate for at least 30 minutes.
- Shape the bean mixture into 1-inch balls, flatten slightly, and coat with flour.
- Heat at least 1½ inches of oil over medium heat to 365°F.
- Fry the patties in batches, turning once, until golden brown on all sides, about 5 minutes, then remove with a slotted spoon. Serve as part of a meze, or in pita bread with tomato-cucumber salad and tahina sauce.
