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Tameya
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"Tameya is a flavorful Egyptian falafel made with broad beans or chickpeas. In Israel, chickpeas are used instead. Prepare mix a day in advance."
Ingredients:
- 360g (2 cups) dried, peeled broad beans (see note) or chickpeas
- 1 tsp fenugreek seeds
- 6 green onions, finely chopped
- 82.50 ml chopped flat-leaf parsley
- 3 cloves garlic, finely chopped
- 5.00 gm ground cumin
- Pinch of chilli powder
- 0.63 gm bicarbonate of soda
- 35g (1/4 cup) sesame seeds
- Olive oil or vegetable oil, to deep-fry
- Tahini sauce (see related recipe), to serve
- Pita bread, to serve
Instructions:
- Combine beans and fenugreek in a bowl and soak overnight. Drain the mixture. Blend in a food processor with onions, herbs, garlic, cumin, chilli, bicarbonate of soda, and 2 teaspoons of sea salt until smooth. Shape tablespoons of the mixture into 4cm cakes using wet hands. Gently coat with sesame seeds.
- In a frying pan, heat 5cm of oil over medium heat. Cook the tameya in batches for 2 minutes on each side or until golden brown. Place on paper towels to drain. Serve alongside tahini sauce and pita bread.