🧆 Taameya (Egyptian Falafel)

Method

1. The night before, soak the 2 cups split fava beans in cold water to cover; in the morning, drain them well and spread them on a towel to dry.

2. Quarter the onion, peel the 4 garlic cloves, and clean the bunch of parsley, bunch of coriander and 1/2 bunch dill, keeping the leaves and tender stems, along with the green onion and chili if using.

3. Mince the beans with the onion, garlic and herbs in a food processor or mincer in batches until you get a smooth, green, cohesive paste.

4. Season the mixture with 1 tsp cumin, 1 tsp dried coriander and salt, mix well, and chill it in the fridge for half an hour.

5. Right before frying, add 1/2 tsp baking powder if using and mix well.

6. Heat plenty of oil in a pot over medium-high heat until a bit of the mixture dropped in rises straight away with bubbles around it.

7. Wet your hands with water and shape small flat patties about 1 cm thick, and sprinkle the tops with sesame seeds if using.

8. Fry the taameya in batches for 3–4 minutes, turning, until brown and crisp outside and green inside, then drain on paper towels.

9. Serve the taameya hot right away while crisp.

💡 2 more secrets for this dish in the Tahwa app (Plus).