Egyptian Ta’amiya with Tahini Sauce

Ingredients

• 500 g Peeled dried fava beans (Soaked overnight, then thoroughly drained and dried)
• 1 Large onion (Or 1 leek)
• 4 gousses Garlic
• 1 botte Fresh cilantro
• 1 botte Fresh parsley
• 1 tsp Ground cumin and coriander (The source indicates 1 tsp of cumin and coriander)
• 0.5 tsp Baking soda (Added to make the patties crispier)
• Salt (To taste)
• Pepper (To taste)
• Sesame seeds (For coating)
• Oil (For frying)
• 4 tbsp Tahini (Sesame paste)
• 1 Lemon (Juice of 1 lemon)
• Salt for the sauce (Among the spices, to taste)
• Cumin for the sauce (Among the spices, to taste)
• Garlic for the sauce (Among the spices, to taste)
• Cold water (Add gradually to adjust the sauce’s consistency)

Steps

1. 1

   Soak the peeled dried fava beans overnight.

2. 2

   Thoroughly drain the soaked beans and dry them well.

3. 3

   Process the beans in a food processor with the onion or leek, garlic, parsley, and fresh cilantro until you obtain a fine green paste.

4. 4

   Add the ground cumin and coriander, baking soda, salt, and pepper. Mix to aerate the paste.

5. 5

   With slightly damp hands, shape the mixture into small patties.

6. 6

   Sprinkle the patties with sesame seeds.

7. 7

   Deep-fry the patties in very hot oil for a few minutes, until golden brown and crisp.

8. 8

   Drain the patties on paper towels.

9. 9

   To prepare the sauce, whisk the tahini with the lemon juice, salt, cumin, and garlic.

10. 10

    Gradually add a little cold water while mixing, until smooth.

11. 11

    Serve the ta’amiya piping hot with the tahini sauce, accompanied by raw vegetables and bread if desired.

Notes

The amounts of frying oil, sesame seeds, water, and spices for the sauce are not specified in the source. The creator states that the baking soda, which was absent from the video, is important for achieving extra crispiness.

Nutrition per serving

• appetizer
• vegetarian
• vegan
• Middle Eastern
• fried
• dairy-free
• ta’amiya
• Egyptian falafel