|Fully cooked and steaming hot falafel.|
Tamia really takes me back to Egypt. It's a daily any time food. It's cheep and filling and tastes great. Sadly we have no Tamia or falafel stands down south. So we have to make it. I normally make it once every 3 or 4 days and keep a tupperware bowl of it in the frig, but I would not recommend keeping it longer then 4 days or freezing the dough. It goes great with foul, a mashed fava bean and tahina paste, in pita bread with lettuce and tomato.
2 cups of split skinned fava beans soaked overnight
2 cups chick peas soaked overnight
1 bunch of Italian flat leaf parsley washed well
1 bunch cilantro washed well
8-10 cloves of garlic
1 large onion
2 teaspoons salt
1 tablespoon coriander
1 teaspoon cumin
1teaspoon black pepper
1/2 teaspoon cayenne pepper
5 tablespoons flour
2 tsp baking soda before you cook it dont add if you will put in in the frig. for later.
In a food processor add the fava beans. You want them to be chopped supper fine, once done put in a large mixing bowl and do the same thing with the chick peas.
|It should look like this|
Shape into balls or patties and fry in 2 inches of oil. serve hot. They will be dark brown, don't worry they didn't burn :~).