Gluten-Free Egyptian Ta'ameya (Falafel) with Tahini Sauce

Ingredients

• 2 cups Dried Fava Beans
• 1/2 cup Fresh Cilantro
• 1/2 cup Fresh Parsley
• 1/2 medium Onion
• 4 cloves Garlic
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 1 teaspoon Baking Powder
• 2 tablespoons Tapioca Starch
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 2 cups Vegetable Oil
• 1/2 cup Tahini
• 2 tablespoons Lemon Juice
• 2-4 tablespoons Water
• 1 clove Garlic

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

Instructions

1. 1Soak the fava beans in water for at least 24 hours, changing the water a few times.
2. 2Drain the fava beans and place them in a food processor.
3. 3Add cilantro, parsley, onion, garlic, cumin, coriander, baking powder, tapioca starch, salt, and pepper to the food processor.
4. 4Process until a coarse paste forms. Do not over-process.
5. 5Heat vegetable oil in a deep fryer or large pot to 175°C.
6. 6Form the ta'ameya mixture into small patties or balls.
7. 7Fry the ta'ameya for 3-4 minutes, or until golden brown and crispy. Drain on paper towels.
8. 8For the tahini sauce: In a bowl, whisk together tahini, lemon juice, water, and garlic until smooth and creamy. Add more water if needed to reach the desired consistency.
9. 9Serve the ta'ameya hot with tahini sauce.

Substitutions

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