Ta'ameya
Breakfast · Egyptian · Ready in 30 min · Serves 4
Egypt's vivid green fava-bean falafel. Soaked split fava blended with herbs, garlic and warm spices, then shallow-fried to a crisp, sesame-flecked shell.
Per serving
- Calories
- 284
- Protein
- 14 g
- Carbs
- 30 g
- Fat
- 12 g
- Fibre
- 9 g
Vitamins and minerals, % of a day’s needs
- Iron32%
- Vitamin D0%
- B120%
- Zinc23%
- Magnesium35%
- Omega-35%
- Calcium9%
- Potassium18%
- Vitamin C14%
- Riboflavin15%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 250 g Dried split fava beans
- 1 whole Onion
- 3 clove Garlic
- 20 g Fresh parsley
- 20 g Fresh coriander
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Bicarbonate of soda
- 2 tbsp Sesame seeds
- 3 tbsp Sunflower oil
- 1 tsp Salt
Method
- 1
Soak 250g of dried split fava beans in plenty of cold water overnight, then drain them thoroughly.
- 2
Blend the drained beans with the onion, 3 cloves of garlic, 20g of parsley, the fresh coriander, cumin and ground coriander to a coarse, bright-green paste.
- 3
Stir 1 teaspoon of bicarbonate of soda and the salt through the paste, then shape into 12 small patties and press 2 tablespoons of sesame seeds onto both sides.
- 4
Warm 3 tablespoons of sunflower oil in a pan over medium heat and shallow-fry the patties in batches until deep golden and crisp, turning once.
- 5
Lift onto kitchen paper to drain, then serve warm with flatbread and a spoon of tahini.
