Recipe of the Day
Egyptian Ta’miya (Falafel)
Falafel, an Arabic dish, is spreading like wildfire throughout the world. In Egypt, it is known as ta’miya, and is one of that country’s national dishes. It is equally enjoyed by rich and poor, and may appear on the breakfast, lunch or dinner table.
This tasty vegetarian delight is the hamburger of the Middle East and is fast replacing the meat hamburger in North America. The simplest way to make this dish is to purchase the falafel or ta’miya powder, ready-made, in markets selling Arabic or Middle Eastern foods.
Directions are on the packages on how to prepare this dish, known as ‘the hamburger of the poor’. However, even though ready-made falafel is simple to prepare, it is not as tasty as made from scratch. This recipe, common in Egypt, is how true falafel or ta’miya is made.
- 4 cups dried broad beans, soaked overnight and drained
- 3 large onions, chopped into large pieces
- 1 head of garlic, peeled
- 1 large bunch parsley, washed and stems removed
- 2 hot green hot peppers, seeds removed
- 4 teaspoons salt
- 2 teaspoons cumin
- 2 teaspoons ground coriander seeds
- 1 1/2 teaspoons black pepper
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- oil for frying
Place broad beans, onions, garlic, parsley and hot peppers in a food processor, then process until broad beans are very finely ground – to the consistency of smooth dough. Add salt, cumin, coriander, pepper, baking soda and baking powder then process for a further minute. Remove from the processor and form into patties.
Heat the oil in a deep fryer or saucepan, then fry the patties, turning them over once or twice, until they turn golden brown and crisp on the outside. (If patties break up while frying add a little flour to the bean mixture and thoroughly mix.) Drain on paper towels.
Serve patties in sandwiches in half rounds of Arabic (pita) bread in a bed of tossed salad, or as an entrée with tossed salad.