Egyptian Falafel
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 900 g beans, brown, dried (Browd Fava Beans), soaked overniht
- 1 bunch dill
- 1 bunch parsley
- 1 bunch coriander or teaspoon coriander seeds
- 2 onion (s), finely diced
- 1 bunch spring onion (s)
- 0.5 teaspoon ½ chili powder and cumin
- 8 cloves garlic, pressed
- oil
- 1 pinch baking powder
- 2 teaspoon sesame seeds
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Except for beans, parsley and dill, all ingredients are interchangeable or you can simply leave them out. You can also vary the quantities as you like.
- Peel the soaked beans. Process into a pulp in a food processor. Transfer to a large bowl. Crush the greens too. Mix everything and put it in the chopper again. Add the spices and mix well.
- I always freeze in 300g servings. They will last about 6 months in the freezer. When defrosting, be careful not to get too much moisture into the porridge. Then sift through something again. 300 g is enough for 10 tameija.
- Cut off the mixture with a small spoon. Shape into balls and press flat (about 0.5 cm thick), sprinkle with a little sesame seeds. Fry the Tameija floating in oil. The green should no longer be seen. My stove has seven levels and I always cook them on level 6. It`s not supposed to be too hot, but medium heat is too weak.
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