Egyptian-Taamiya Faafel-Vegetable Patties

[Guest guest]

These are awesome.

Jewel

 

Egyptian-Taamiya Faafel-Vegetable Patties

 

1 lb. dried fava beans, skinned and split

4 tsps. cumin, ground

1/2 cup dried chick peas

2 tsps. coriander, ground

1/2 cup parsley, finely chopped

1 1/2 -2 tbsps. salt

1/2 cup coriander, fresh and finely chopped 1/2 tsp.

pepper

1 cup green onions, finely chopped 2 tsp. baking soda

2 tbsps. dill, fresh and chopped or 1/2 tsp. dry dill

1/2 cup sesame seeds, roasted

8 cloves garlic, finely chopped vegetable oil for deep

frying

 

Soak fava beans and chick peas in water overnight, or

at least for 15 hours. First grind chick peas until

very fine, add beans, fresh parsley, fresh coriander,

green onions, dill and garlic. Grind altogether in

food processor until a very fine paste is obtained,

adding 7 or 8 tablespoons of water. Add ground cumin,

ground coriander, salt, pepper and mix well by hand.

Refrigerate for an hour to make it firm. At this stage

the paste can be frozen in small packets. Thaw when

needed and add baking soda 1/2 hour before frying.

With wet fingers shape into walnut size balls 1 1/2 "

in diameter (or use cylindrical steel spring mold*),

flatten to form small patties, dip one side in sesame

seeds and deep fry in hot oil. Turn over until well

browned and crisp. Drain on paper towels.

Serve hot with pocket bread. Side dishes of Tehina

dip, green onions, tomatoes, radishes, pickles and

chopped parsley are usually served with Falafel.

Yields 55 patties.

 

 

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