Ingredients
-
Fava beans
-
Green Broad Beans
-
Green bell pepper
-
Onion
-
Spring onion green stem
-
Parsley
-
Garlic
-
Roasted coriander seeds
-
Cumin powder
Directions
A falafel recipe inspired by the authentic and much loved Egyptian street falafel known as Ta’miyya (طعمية). Ta’miyya is a derivative word of the word Ta’am which means food. Perhaps in reference to the Pattie being a mix of bean vegetables and spices representing a mini meal in a ball.
The main bean in the Egyptian falafel is pealed fava beans. A bean that grows abundantly on the banks of the Nile delta and represents a big part of the Egyptian everyday staple. Vegetables in the Egyptian falafel are mainly garlic, onion, spring onion green and green pepper. Herbal content is in the shape of fresh Parsley, cumin powder (essential to the identity of all falafels) and Coriander seeds. Once shaped and cooked, biting into that delicate seed creates a coriander and cumin taste really drives the authenticity and essence of the Egyptian street falafel. The Egyptian falafel is recognised by its dark brown crunchy exterior and vibrant very green interior. Once you’ve cooked it, dip it in a tahini sauce, take a bite and you might as well be standing at a ta’miyya shop on a winter morning in Cairo.
Steps
|
1
Done
15 mins
|
Mix and shapeAdd salt to taste, pinch of Bicarbonate soda and mix thoroughly. |
|
2
Done
2-4 mins
|
CookDeep Fry: 1800C for 2 minutes, turning until golden brown. Shallow Fry: 1600C for 3-4 minutes turning until golden brown. Oil height 10 mm. Air Fry: Oil spray or lightly coat the Balls (or Patties), cook in 2000C for 16min until golden brown Avoid using Chip Oil |
