Ta'meya/Falafel (طعمية)

Ta’amya, also known as falafel, is a delectable Middle Eastern dish crafted from ground fava beans or chickpeas blended with herbs and spices. These crispy, golden-brown bites are a beloved street food and can be enjoyed in pita bread with tahini sauce, salads, or as part of a mezze platter. The key to achieving exceptional ta’amya lies in a well-spiced mixture and frying until crispy on the outside while maintaining a tender and flavorful interior. For those seeking a meat-free meal, ta’amya/falafel presents a delightful and versatile option.

Ingredients

• 2 cups dried chickpeas, soaked overnight
• 1 cup parsley, chopped
• 1 cup cilantro, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1/2 tsp baking soda
• 1 Tbsp salt
• 1/4 cup water
• 1/4 cup all-purpose flour
• 1 tsp baking powder
• 1 qt vegetable oil, for frying

Instructions

1. In a food processor, combine soaked chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, cayenne pepper, baking soda, and salt. Pulse until mixture is coarse but not pureed.
2. Transfer the mixture to a bowl and stir in water, flour, and baking powder. Cover the bowl and refrigerate for at least 1 hour to let the flavors meld and the mixture firm up.
3. Heat the vegetable oil in a deep pan to 350°F (180°C).
4. Shape the chickpea mixture into small balls, roughly the size of a walnut.
5. Carefully place the balls into the hot oil in batches, avoiding overcrowding, and fry until golden brown and crispy, about 3-4 minutes per batch.
6. Remove the falafel with a slotted spoon and drain on a plate lined with paper towels. Serve hot with tahini sauce, pita bread, and salad.

Keywords: Lunch, Vegan, Herbs, Falafel, Middle Eastern

Spice Rack: Cumin, Coriander, Cayenne Pepper

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