Authentic Ta'amia (Egyptian Falafel): الطعمية المصرية
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Ingredients
- 500 grams split fava beans
- 2 leeks, chopped (including white and green parts)
- 2-3 cups mixed parsley, cilantro and dill , cilantro, and dill leaves, stems removed, (see notes)
- 4-5 spring onions, see notes
- 1 green pepper, optional
- 5 garlic cloves , minced
- 1-3 tablespoons tap water, (see notes)
- 2 teaspoons ground coriander
- 2 tablespoons ground cumin
- 1 ½ teaspoons sweet paprika
- 1-2 teaspoon(s) harissa paste, (optional)
- 1 teaspoon baking powder, optional (see notes)
- salt and pepper to taste
- 1 tablespoon coarsely crushed coriander seeds, optional
- 2-3 tablespoons sesame , for coating
- 1 cup unflavored frying oil , such as canola
For Serving
- warm pita bread or Egyptian Aish Baladi
- tahini sauce
- assortment of pickles
- chopped fresh tomatoes, cucumber and lettuce
Instructions
- Prep the split fava beans: Soak the spli500 grams split fava beanst fava beans in cold water for at least 8 hours or overnight. After soaking time is over, the fava beans should be soft enough to effortlessly crush it with two fingers. Transfer the soaked fava beans to a fine mesh sieve, rinse it well under running tap water. Then place the sieve over a bowl and let the split fava beans discard any excess water.
- Make the Ta'amia batter: Add the split fava beans to the container of a large food processor and run the machine until the split fava beans turn into a fine smooth paste. Add the chopped 2 leeks, 4-5 spring onions, 5 garlic cloves , 2-3 cups mixed parsley, cilantro and dill and 2 teaspoons ground coriander. Keep processing the batter until all the ingredients are incorporated. In case it is needed, add one spoonful of water at a time, to reach a fine, soft consistency. The final Ta’amia batter should be sticky, smooth fine paste. The quantity of aromatic greens may change depending on its potency. We aim at a batter that is vividly green, with a pistachio shade. Taste the batter and adjust the seasoning.
- Beat the Ta'amia: Traditionally, Egyptians incorporate air into Ta'amia by using a stand mixer or a hand mixer on medium speed for 3-5 minutes. You can skip that step and add baking powder instead as indicated in the ingredients.
- Shape the Ta'amia patties: Shape the Ta’amia patties in the size you want, with a thickness that doesn’t exceed 1/2 inch. If you make them too thick, you run the risk of having a raw interior and an over cooked, burnt crust. Before yoru shape the Ta'amia, it is recommended to dip your finger in oil or water so you can handle the sticky ta'amia batter. Coat each patty with 2-3 tablespoons sesame and/or coarsely crushed coriander .
- Fry the Ta’amia: Heat the oil to 350° F. Carefully, drop the Ta'amia in the 1 cup unflavored frying oil Don’t cram the frying pan. Remove the Ta'amia from the oil when it is puffy and all golden. Transfer the fried Ta'amia to a tray lined with a paper towel to absorb the excess oil.
- Serve: The Ta’amia is always served hot along with French fries, warm pita bread, tahini sauce, and an assortment of pickles.
Nermine's Notes
- Use Split Fava Beans: Authentic Egyptian Ta’amia is made with split fava beans, not chickpeas. Soaking them overnight and blending them properly is key to achieving the right texture.
- Use Only the Leaves Fresh Herbs: Fresh parsley, cilantro, and dill are essential for the flavor. Be generous with the leaves but skip the stems as they make the batter watery.
- Incorporate Air into the Batter: For that signature fluffy texture, use a stand mixer with a paddle or dough hook attachment to mix the batter. This helps incorporate air, giving your Ta’amia its light, airy interior.
- Avoid Using Yellow Onions: Always use spring onions or scallions, not yellow onions, to keep the flavor delicate and true to the Egyptian version of the dish.
- Fry at the Right Temperature: Fry the Ta’amia in hot oil (around 350°F or 175°C) to achieve a crispy, golden exterior without overcooking the inside. A thermometer can help maintain consistent oil temperature.