Ta'ameya (Egyptian Falafel) with Gluten-Free Pita

Ingredients

• 1 cup Dried Fava Beans
• 0.5 cup Fresh Cilantro
• 0.5 cup Fresh Parsley
• 1 medium Onion
• 3 cloves Garlic
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 0.5 teaspoon Baking Soda
• 1 teaspoon Salt
• 0.5 teaspoon Pepper
• 4 pieces Gluten-Free Pita Bread
• 0.5 cup Tahini Sauce
• 1 cup Vegetables (cucumber, tomato, lettuce)
• 2 cups Frying Oil (Vegetable or Canola)

Instructions

1. 1Place the 1 cup of dried fava beans in a large bowl and cover them with at least 4 cups of cold water. Let the beans soak for at least 24 hours, changing the water every 8-12 hours to keep it fresh; this step ensures the beans soften for processing.
2. 2Drain the soaked 1 cup of fava beans thoroughly. In a food processor, combine the drained fava beans, 0.5 cup of fresh cilantro, 0.5 cup of fresh parsley, 1 medium onion (roughly chopped), 3 cloves of garlic (peeled), 1 teaspoon of cumin, 1 teaspoon of coriander, 0.5 teaspoon of baking soda, 1 teaspoon of salt, and 0.5 teaspoon of pepper. Process until the mixture is coarse but holds together when pressed, scraping down the sides as needed.
3. 3Using your hands, form the ta'ameya mixture into 1.5-inch (4 cm) diameter patties, about 0.5 inch (1.25 cm) thick. This recipe should yield approximately 12-16 patties.
4. 4In a deep, heavy-bottomed pot or a 3-quart (3-liter) saucepan, heat the 2 cups of frying oil over medium-high heat until it reaches 350°F (175°C). Carefully place 4-5 ta'ameya patties into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, or until they are deep golden brown and crispy on the outside. Remove the cooked patties with a slotted spoon and place them on a plate lined with paper towels to drain excess oil; repeat with the remaining patties.
5. 5Gently warm the 4 pieces of gluten-free pita bread in a dry skillet over medium heat for 30 seconds per side, or until soft and pliable. Carefully open each warm pita to form a pocket. Fill each pita pocket with 3-4 warm ta'ameya patties, a generous drizzle of the 0.5 cup of tahini sauce, and a portion of the 1 cup of fresh vegetables (such as sliced cucumber, diced tomato, and shredded lettuce). Serve immediately.

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