Ta'ameya (Falafel)
Ta'ameya is the Egyptian take on falafel, and it is made with dried split fava beans rather than chickpeas. The beans are soaked, never cooked, then ground raw with onion, garlic and a heavy handful of parsley, cilantro and dill, which gives the inside a green color and a fresh, herbal taste. A coat of toasted sesame seeds adds a nutty crunch to the fried crust.
Instructions
Put the dried split fava beans in a large bowl and cover them with several inches of water. Leave them to soak for 8 to 12 hours, then drain them well.
Tip the soaked beans into a food processor with the onion, parsley, cilantro, dill, garlic, coriander, salt and cumin. Process until the mixture holds together like a dough.
If you are using sesame seeds, warm a skillet over medium heat and toast the seeds for about 5 minutes, stirring now and then. Watch them closely so they do not burn, then move them to a large plate.
Shape the bean mixture into balls. Roll each ball in the toasted sesame seeds until it is evenly coated.
Fill a large saucepan about a quarter full with vegetable oil and heat it over medium heat. Fry the balls in batches for roughly 3 to 5 minutes, until they are golden brown.
Lift the falafel out of the oil and drain them on paper towels to remove the excess oil.
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