Name: Ta’Amiya (Fava Bean Falafel)
Yield: Makes 60 balls
Cuisine: Egyptian
Ingredients: ½ teaspoon hot paprika; 1 teaspoon ground cumin; 1½ teaspoons salt; ½ teaspoon ground black pepper; 1 tablespoon baking powder or self-rising flour; ½ teaspoon granulated garlic; ½ teaspoon sweet paprika; 1 medium onion, coarsely chopped; Chopped Vegetable Salad; Oil, for frying; ½ teaspoon baking soda; Pickled Carrots and Cabbage; Pita Pockets; Tahini Sauce; ½ cup cilantro, chopped; 2½ cups (500 grams) split small dried white fava beans

Preparation info

Makes
60
balls

Difficulty
Easy

Appears in

On the Hummus Route

By Ariel Rosenthal , Orly Peli-Bronshtein and Dan Alexander

Published 2019

About

Taamiya, Egypt’s falafel balls, are made from split white fava beans, which have been dried, cracked, and have had their skins removed. White fava beans are the same as brown, but without the skin. For this recipe, it is essential to use this variety, as whole fava beans are not suitable. Look for split white fava beans in specialty stores that sell Middle Eastern ingredients.