Gluten-Free Ta'ameya (Egyptian Falafel)

Ingredients

• 1 cup Dried Fava Beans
• 1/2 cup Fresh Cilantro
• 1/2 cup Fresh Parsley
• 1/2 medium Onion
• 3 cloves Garlic Cloves
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• 1/2 teaspoon Baking Soda
• 1 teaspoon Salt
• 1/4 teaspoon Cayenne Pepper
• 2 tablespoons Tapioca Starch
• For frying Vegetable Oil

Instructions

1. 1Place the 1 cup of dried fava beans in a large bowl and cover them with plenty of cold water. Let them soak for at least 12 hours or overnight. This rehydrates the beans, making them soft enough to process.
2. 2Drain the soaked fava beans thoroughly in a colander and rinse them under cold running water. Set aside.
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), and 3 cloves garlic cloves. Add the 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon baking soda, 1 teaspoon salt, and 1/4 teaspoon cayenne pepper. Finally, add the 2 tablespoons tapioca starch.
4. 4Process all the ingredients in the food processor until the mixture is finely ground but still has a slightly coarse texture, resembling a thick paste. You may need to scrape down the sides of the bowl a few times to ensure everything is evenly processed.
5. 5Take about 2 tablespoons of the mixture at a time and gently form it into small, flat patties, about 1.5 to 2 inches in diameter. You can lightly wet your hands if the mixture feels too sticky.
6. 6Pour enough vegetable oil into a large, heavy-bottomed pot or deep fryer to reach a depth of about 3 inches. Heat the oil over medium-high heat until it reaches exactly 350°F (175°C). Use a thermometer to check the temperature.
7. 7Carefully place 3-4 ta'ameya patties into the hot oil, being careful not to overcrowd the pot. Fry them for 3-4 minutes per side, until they are a deep golden brown color and feel crispy when gently nudged. The oil will stop bubbling vigorously when they are done.
8. 8Using a slotted spoon or a spider strainer, remove the fried ta'ameya from the hot oil. Place them on a plate lined with paper towels to absorb any excess oil. Repeat with the remaining patties, ensuring the oil returns to 350°F (175°C) between batches.
9. 9Serve the ta'ameya hot immediately after draining. They are delicious served with tahini sauce or gluten-free pita bread.

Substitutions

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