TA3MEYA OR FALAFEL RECIPE

TA3MEYA OR FALAFEL RECIPE

Author: Marisa López Chicote

 

The Falafel history is highly contested. 

Most common theories connect the invention of Falafel with Egyptian Coptic Christians that a 1000 years ago were looking for a vegetarian dish during lent. It was made of dried fava beans and from Egypt it has spread to the rest of the middle east. Different variations of Falafel started appearing, among them the one replacing the fava beans with chickpeas beans, which is presently the most common one.

Falafel, also known as Ta3meya in Egypt, is a deep-fried patty made from ground chickpeas or fava beans, or both. Falafel is a traditional Arab food, usually served in a pita, which acts as a pocket, or wrapped in a flatbread known as lafa; “falafel” also frequently refers to a wrapped sandwich that is prepared in this way. The falafel are topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel may also be eaten alone as a snack or served as part of a mezzak or served as part of a meze.

Ingredients

• 2 Cups of blended fava beans peeled (Foul mashus)
• 1  chopped onion
•  1 chopped clove of garlic
• 2 teaspoon of baking soda
• 1 egg
• 1  teaspoon of cumin
• 1 teaspoon of cayenne pepper
• 3  tablespoons of sesame seeds
• Fresh coriander
• Fresh dill
• Fresh parsley
• Salt and black pepper
• cooking oil ½ –
• 1 teaspoon of salt to taste

Elaboration

1. Soak the foul overnight in cold water and blend it to get a paste 
2. Chop the onions and garlic and place in a mixing bowl.
3. Pull the chopped leaves of dill, coriander and parsley and add to the mixing bowl.
4. Add the egg, baking soda, cayenne pepper, black pepper, cumin and salt to the bowl. .
5. Recommend you add ½ a teaspoon initially and then add more as required to taste after blending.
6. Add the foul to the mixing bowl and blend into a green paste. Then gentle kneed. If two moist add a little flour, if too dry add a couple of spoons of water.
7. Heath the oil until it is bubbling.
8. With a wet spoon shape the mix into flat discs 4cm x 2 cm. Sprinkle lightly with sesame seeds and add to the hot oil. The falafel is ready when it has turned brown on the outside. If you find your falafel is breaking apart upon contact with the oil it is too moist. Add some flour and roll it in flour before placing in the oil.
9. Serve with hot pita bread, salad and hummus or baba ganoush.

About the Author: Marisa Lopez Chicote is an event planner and mother of 5, living in Cairo and Muslim since 1985, alhamdullah. She loves travelling and cooking.

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