Tamiyah (Egyptian Falafel) Breakfast Sandwich

Ingredients

• 1 cup Dried fava beans
• 0.5 cup Chickpeas
• 0.5 medium Onion
• 4 cloves Garlic
• 0.5 cup Cilantro
• 0.5 cup Parsley
• 1 teaspoon Cumin
• 0.5 teaspoon Coriander
• 1 teaspoon Salt
• 1 teaspoon Baking powder
• 4 loaves Baladi bread
• 0.5 cup Tahini sauce
• 0.5 cup Chopped tomatoes
• 0.5 cup Chopped cucumber
• 2 cups Vegetable oil

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

Instructions

1. 1The day before you plan to cook, place the 1 cup dried fava beans and 0.5 cup chickpeas in a large bowl. Cover them with plenty of cold water and let them soak overnight.
2. 2Drain the soaked fava beans and chickpeas thoroughly. Transfer them to a food processor. Add the 0.5 medium onion, 4 cloves garlic, 0.5 cup cilantro, 0.5 cup parsley, 1 teaspoon cumin, 0.5 teaspoon coriander, and 1 teaspoon salt to the food processor. Process until the mixture is smooth and well combined.
3. 3Stir the 1 teaspoon baking powder into the processed mixture until it is evenly distributed.
4. 4Shape the mixture into small, flat patties, approximately 3.81 cm in diameter. You should have about 16-20 patties.
5. 5Pour the 2 cups of vegetable oil into a large, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 175°C.
6. 6Carefully add the tamiyah patties to the hot oil, a few at a time, ensuring not to overcrowd the pot. Fry for 3-5 minutes per side, until they are golden brown and crispy. Use a slotted spoon to remove the cooked tamiyah from the oil and place them on a plate lined with paper towels to drain excess oil.
7. 7Cut each of the 4 loaves of baladi bread in half horizontally to create pockets.
8. 8Open each baladi bread half. Spread about 2 tablespoons of the 0.5 cup tahini sauce inside each pocket. Fill the bread with a few of the drained tamiyah patties, some of the 0.5 cup chopped tomatoes, and some of the 0.5 cup chopped cucumber. Serve immediately.

Related Guides