Dairy-Free & Egg-Free Egyptian Ta'meya (Falafel)

Instructions

1. 1Place the 1 cup Dried Fava Beans in a large bowl and cover with plenty of cold water. Let them soak for at least 24 hours, changing the water a few times during this period. This is important for softening the beans.
2. 2Drain the soaked fava beans very well. In a food processor, combine the drained fava beans with the 0.5 cup Fresh Cilantro, 0.5 cup Fresh Parsley, 1 small Onion, 3 cloves Garlic, 1 teaspoon Ground Cumin, 0.5 teaspoon Ground Coriander, 0.25 teaspoon Chili Powder, and 1 teaspoon Salt. Process until the mixture is finely ground but still has a little texture. Stir in the 0.5 teaspoon Baking Soda.
3. 3Shape the fava bean mixture into small patties, about 3.81-5.08 cm in diameter. You should have about 12-16 patties.
4. 4Heat the 1 cup Vegetable Oil in a deep fryer or a large, heavy-bottomed skillet over medium-high heat until it reaches 175°C.
5. 5Carefully add the falafel patties to the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry for 3-5 minutes per side, until they are golden brown and crispy all over. The oil should sizzle around them.
6. 6Remove the cooked falafel patties from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. This helps them stay crispy.
7. 7Serve the Ta'meya hot, ideally in dairy-free pita bread with a dairy-free tahini sauce.

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