Egyptian Falafel

Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.