Ta’miya(طعمية) or Egyptian falafel is a fritter made from fava beans and herbs. It also written ta’amiya or taamiya. It has a long history in Egypt, where falafel may have originated.
Ta’miya is a popular street food, often served with tahini sauce(طحينية). It is also served in pita bread with additional toppings like a sandwich.
Ta’miya Recipe
Ingredients
- 1 leek [substitute green onion]
- ½ bunch coriander leaf and/or parsley
- 2 cup dried split fava bean, soaked overnight and drained [substitute dried chickpea]
- 2 – 4 tbsp water (optional)
- 1 tsp salt
- 1 tsp cumin powder
- 1 tsp coriander powder
- coriander seed, crushed (optional)
- sesame seed (optional)
- oil
Directions
- pound leek, coriander leaf, fava bean, water
- mix in salt, cumin powder, coriander powder
- whip fava bean batter until fluffy
- shape into flattened balls
- garnish with coriander seed, sesame seed
- fry or pan cook or bake with oil until golden, 5 to 10 minutes at 350°F to 425°F (flip halfway)
- drain excess oil
- serve
Tahini Sauce Recipe
Ingredients
- ¼ cup sesame paste(tahini)
- ½ lemon juice
- ¼ tsp salt
- 2 tbsp water
Directions
- whisk sesame paste, lemon juice, salt, water until smooth