Ingredients with Measurements:
- 2 cups dried fava beans, soaked overnight
- 1 onion, chopped
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder
- Vegetable oil, for frying
Special equipment needed:
- Food processor or blender
- Deep-fry thermometer
Step-by-step instructions:
1. Drain the soaked fava beans and rinse them well. Place them in a food processor or blender and pulse until they are finely ground.
2. Add the chopped onion, parsley, cilantro, garlic, cumin, coriander, salt, black pepper, and baking powder to the fava bean mixture. Pulse until everything is well combined and the mixture is smooth.
3. Transfer the mixture to a bowl and cover it with plastic wrap. Refrigerate for at least 30 minutes.
4. Heat vegetable oil in a deep pot over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer.
5. Using a spoon or your hands, shape the fava bean mixture into small balls or patties.
6. Carefully drop the balls or patties into the hot oil and fry until they are golden brown and crispy, about 3-4 minutes.
7. Use a slotted spoon to remove the ta'amiya from the oil and place them on a paper towel-lined plate to drain excess oil.
Time:
Preparation time: 15 minutes
Refrigeration time: 30 minutes
Cooking time: 3-4 minutes per batch
Temperature:
Oil temperature: 350°F (175°C)
Serving size:
Makes about 20 ta'amiya
Nutritional information:
Calories per serving: 120
Fat: 6g
Carbohydrates: 13g
Protein: 5g
Sodium: 240mg
Fiber: 5g
Substitutions for ingredients:
- Chickpeas can be used instead of fava beans.
- Green onions can be used instead of regular onions.
- Dried herbs can be used instead of fresh herbs.
Variations:
- Add some chopped jalapeño or red pepper flakes for a spicy kick.
- Mix in some grated Parmesan cheese for a cheesy flavor.
- Serve with a side of tahini sauce or hummus.
Tips and tricks:
- Make sure to drain and rinse the fava beans well before using them.
- Refrigerating the mixture before frying helps it hold its shape better.
- Use a deep-fry thermometer to ensure the oil stays at the right temperature.
- Don't overcrowd the pot when frying the ta'amiya, as this can lower the oil temperature and make them greasy.
Storage instructions:
Leftover ta'amiya can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat ta'amiya, place them on a baking sheet and bake in a preheated 350°F (175°C) oven for 10-12 minutes, or until heated through.
Presentation ideas:
Serve ta'amiya on a platter with a side of tahini sauce or hummus, and garnish with fresh herbs and lemon wedges.
Garnishes:
Fresh parsley, cilantro, and lemon wedges.
Pairings:
Ta'amiya pairs well with pita bread, tabbouleh salad, and pickled vegetables.
Suggested side dishes:
Hummus, baba ghanoush, or fattoush salad.
Troubleshooting advice:
- If the ta'amiya mixture is too wet, add some breadcrumbs or flour to help absorb the moisture.
- If the ta'amiya falls apart while frying, try adding more baking powder to help it hold its shape.
Food safety advice:
- Make sure to cook the ta'amiya to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
- Use caution when frying with hot oil to avoid burns.
Food history:
Ta'amiya is a popular Egyptian street food that dates back to ancient times. It is similar to falafel, but made with fava beans instead of chickpeas.
Flavor profiles:
Ta'amiya has a crispy exterior and a soft, savory interior with flavors of cumin, coriander, and garlic.
Serving suggestions:
Serve ta'amiya as a snack, appetizer, or part of a larger meal.
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Region: Egyptian