Egyptian Falafel (Ta'ameya)

Instructions

1. 1Place the 1 cup of dried fava beans in a large bowl and cover with plenty of cold water. Let them soak for at least 12 hours, or overnight.
2. 2Drain the soaked fava beans and rinse them thoroughly under cold running water.
3. 3In a food processor, combine the drained fava beans, 1/2 cup fresh cilantro, 1/2 cup fresh parsley, 1/2 medium onion (cut into rough chunks), 3 cloves garlic, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon cayenne pepper, and 1 teaspoon salt. Process until the mixture is finely ground but still has some texture, about 1 to 2 minutes. Do not over-process into a completely smooth paste.
4. 4Stir 1/2 teaspoon baking soda into the fava bean mixture until just combined.
5. 5Shape the mixture into small patties or balls, about 3.81 cm in diameter. You should have about 12-15 pieces.
6. 6Pour 2 cups of vegetable oil into a large, heavy-bottomed skillet or a medium pot. Heat the oil over medium-high heat until it reaches 175°C. The oil is ready when a small piece of the mixture sizzles immediately upon contact.
7. 7Carefully add 3-4 falafel at a time to the hot oil, being careful not to overcrowd the skillet. Fry for 3-4 minutes per side, until they are deep golden brown and crispy all over. Use a slotted spoon to turn them.
8. 8Remove the cooked falafel from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining falafel.

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