Dairy-Free Egyptian Tamiya (Fava Bean Falafel) with Pita and Salad

Ingredients

• 1 cup Dried Fava Beans
• 1/2 cup Fresh Cilantro
• 1/2 cup Fresh Parsley
• 1/2 medium Onion
• 3 cloves Garlic
• 1 teaspoon Cumin
• 1/2 teaspoon Coriander
• 1/4 teaspoon Chili Powder
• 1/2 teaspoon Baking Powder
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 2 cups Vegetable Oil
• 4 pieces Pita Bread
• 1/2 cucumber Cucumber
• 1 medium Tomato
• 2 cups Lettuce
• 2 tablespoons Lemon Juice
• 2 tablespoons Olive Oil
• 1/4 teaspoon Salt
• 1/8 teaspoon Pepper

Instructions

1. 1Soak the dried fava beans in water for at least 24 hours, changing the water several times.
2. 2Drain the fava beans and place them in a food processor along with the cilantro, parsley, onion, garlic, cumin, coriander, chili powder, baking powder, salt, and pepper.
3. 3Process until the mixture is finely ground but still slightly coarse.
4. 4Shape the mixture into small patties or balls.
5. 5Heat the vegetable oil in a deep pot or skillet over medium-high heat.
6. 6Carefully fry the tamiya in batches until golden brown and crispy, about 3-4 minutes per side.
7. 7Remove the tamiya from the oil and drain on paper towels.
8. 8In a bowl, combine the chopped cucumber, tomato, and lettuce. Whisk together the lemon juice, olive oil, salt, and pepper for the dressing. Toss the salad with the dressing.
9. 9Serve the tamiya in warm pita bread with the salad.

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