Egyptian Falafel (Ta'ameya)

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 will soften the beans.
2. 2Drain the soaked fava beans completely and rinse them thoroughly under cold running water. This removes any residual soaking water.
3. 3In a food processor, combine the drained fava beans, 1/2 medium onion (cut into rough chunks), and 3 cloves garlic (peeled). Add the 1/4 cup fresh parsley and 1/4 cup fresh cilantro. Process until the mixture is finely ground and forms a paste-like consistency.
4. 4Add the 1 teaspoon cumin, 1/2 teaspoon coriander, 1/2 teaspoon baking powder, 1 teaspoon salt, and 1/4 teaspoon black pepper to the food processor. Pulse a few times until all the ingredients are well combined with the fava bean mixture.
5. 5Pour the 1 cup vegetable oil into a large, heavy-bottomed skillet or a medium pot. Heat the oil over medium-high heat until it reaches 175°C. You can test if the oil is hot enough by dropping a tiny piece of the mixture in; it should sizzle immediately.
6. 6Using your hands, shape the fava bean mixture into small patties or balls, about 2.54-3.81 cm in diameter. Gently press them to ensure they hold their shape.
7. 7Carefully place the shaped falafel into the hot vegetable oil, being careful not to overcrowd the skillet. Fry for 3-4 minutes on each side, until they are a deep golden brown color and appear crispy on the outside. You should hear a gentle sizzle as they cook.
8. 8Using a slotted spoon or spider strainer, remove the cooked falafel from the hot oil. Place them on a plate lined with paper towels to absorb any excess oil. Let them drain for a minute or two.
9. 9Serve the Egyptian falafel hot. They are delicious on their own.

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