Ta'amia is the Egyptian version of falafel and is a part of their morning breakfast. They enjoy it with Ful Medames
I have made falafels with chick peas, but today I am making a Egyptian version of these. The Egyptians make them with fava beans. This is the first time I am using fava beans , I made a coarse paste of the beans and added a paste of coriander, mint , onions to it, but after making the batter, The flavors were mild , so I added some chopped garlic, some coriander and mint. I coated these with sesame seeds and fried them to a nice golden.The flavor of these falafels is absolutely different from the chick pea ones, these are on the green side and have a special crunch, due to sesame seeds.
Assembling the falafel with pita, hummus and sauce does not change.
500 gms dried, skinless, broad (fava) beans
2 tsp ground cumin
1 tsp ground coriander
1 pinch ground chilli
1 tsp bicarbonate of soda
1 large onion
5 spring onions
6 cloves garlic
1 large handful flat-leaf parsley ( I did not use)
1 large bunch coriander (cilantro) (leaves only)
Salt and freshly-ground black pepper to season
Vegetable oil to fry
Soak the beans overnight in warm water.
Grind the beans to a coarse paste.
Grind the rest of ingredients to a paste too.
Mix the two adding salt.
At this point check the batter, if you feel you need to add more spices, please do so.
Shape them into discs and roll them into sesame seeds.
Deep fry to a golden.