Saturday, August 28, 2010

Tamia... AKA Falafel.

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
cut the onion into 4 pieces and put in the food processor, add in the garlic cilantro and parsley. blend it all together and add to the beans in the mixing bowl. add in all the seasonings and mix together, Slowly add the flour to the mix you will only need enough to pull it together. If you need to add water add a table spoon or so. You should be able to make it into a patty with your hand with out it crumbling.

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 :~).

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