Dairy-Free Egyptian Tamia (Falafel) Wraps
Crispy and flavorful Egyptian falafel (tamia) made with fava beans and herbs, served in warm pita bread with fresh vegetables and a dairy-free tahini sauce. A delicious and portable breakfast.
Ingredients
- 1 cup Dried Fava Beans
- 0.5 cup Fresh Parsley
- 0.5 cup Fresh Cilantro
- 0.5 medium Onion
- 4 cloves Garlic
- 1 teaspoon Cumin
- 0.5 teaspoon Coriander
- 0.5 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 2 cups Vegetable Oil (for frying)
- 4 pieces Pita Bread
- 4 tablespoons Tahini
- 2 tablespoons Lemon Juice
- 2-3 tablespoons Water
- 1 cup Chopped Tomatoes
- 1 cup Chopped Cucumber
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak the fava beans in water overnight.
- 2Drain the fava beans and place them in a food processor with parsley, cilantro, onion, garlic, cumin, coriander, baking soda, salt, and pepper.
- 3Process until a coarse paste forms.
- 4Heat vegetable oil in a deep pot or fryer to 175°C.
- 5Shape the falafel mixture into small patties or balls.
- 6Carefully drop the falafel into the hot oil and fry until golden brown and crispy, about 3-5 minutes.
- 7Remove the falafel with a slotted spoon and drain on paper towels.
- 8Prepare the tahini sauce by whisking together tahini, lemon juice, water, and a pinch of salt until smooth and creamy. Add more water if needed to achieve desired consistency.
- 9Warm the pita bread.
- 10Fill each pita bread with falafel, chopped tomatoes, chopped cucumber, and tahini sauce.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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