Tamiyah (Egyptian Falafel)

Ingredients

• 1 cup Dried Fava Beans
• 1/2 cup Fresh Cilantro
• 1/2 cup Fresh Parsley
• 4 cloves Garlic
• 1/2 medium Onion
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 2 cups Vegetable Oil

Instructions

1. 1Place the 1 cup of dried fava beans in a large bowl and cover with plenty of cold water. Let them soak for at least 24 hours. This is a crucial step for softening the beans.
2. 2Drain the soaked fava beans and rinse them thoroughly under cold running water. This removes any impurities.
3. 3In a food processor, combine the drained fava beans, 1/2 cup of fresh cilantro, 1/2 cup of fresh parsley, 4 cloves of garlic, 1/2 medium onion, 1 teaspoon of cumin, 1 teaspoon of coriander, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Process until the mixture is finely ground into a paste-like consistency.
4. 4Take about 1 tablespoon of the fava bean mixture at a time and shape it into small, flat patties, about 1.5 inches in diameter. You should aim to make about 15-20 patties.
5. 5Pour the 2 cups of vegetable oil into a large, heavy-bottomed pot or deep skillet. Heat the oil over medium-high heat until it reaches 350°F (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. 6Carefully place 4-5 tamiyah patties into the hot oil, being careful not to overcrowd the pot. Fry the patties for 3-5 minutes per side, until they are a deep golden brown and appear crispy. Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain any excess oil.
7. 7Serve the tamiyah hot immediately after frying.

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