Egyptian Falafel (Ta'ameya)

Ingredients

• 1 cup Dried fava beans
• 3 cups Water
• 1/2 cup Fresh cilantro
• 1/2 cup Fresh parsley
• 1/2 medium Onion
• 3 cloves Garlic
• 1 tsp Ground cumin
• 1/2 tsp Ground coriander
• 1/4 tsp Cayenne pepper
• 1 tsp Salt
• 2 cups Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1 cup of dried fava beans in a large bowl and cover with 3 cups of water. Let them soak for at least 24 hours, changing the water a few times during this period.
2. 2Drain and rinse the soaked 1 cup of fava beans thoroughly.
3. 3In a food processor, combine the drained fava beans, 1/2 cup of fresh cilantro, 1/2 cup of fresh parsley, 1/2 medium onion (cut into large chunks), and 3 cloves of garlic. Add 1 tsp of ground cumin, 1/2 tsp of ground coriander, 1/4 tsp of cayenne pepper, and 1 tsp of salt.
4. 4Process the mixture until it is finely ground but still has a slightly coarse texture. Do not over-process until it is completely smooth.
5. 5Shape the falafel mixture into small patties, about 2.54-3.81 cm in diameter.
6. 6Heat 2 cups of vegetable oil in a deep 25.4 cm skillet or a large heavy-bottomed pot over medium-high heat until it reaches 175°C.
7. 7Carefully place 4-5 falafel patties into the hot oil, ensuring not to overcrowd the skillet. Fry for 3-4 minutes per side, or until the falafel are golden brown and crispy on all sides.
8. 8Using a slotted spoon, remove the cooked falafel from the hot oil and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining falafel patties.
9. 9Serve the Egyptian falafel hot as a snack.

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