Authentic Egyptian Taameya (Fava Bean Falafel with Sesame)

Ingredients

• Split peeled dried fava beans (Foul Madshoush)500g fava beans, soaked 12 hours
• Fresh green herbs (Egyptian leek, coriander, dill)1 cup packed fresh greens
• Yellow onion and fresh garlic1 onion + 6 garlic cloves
• Taameya spices (coriander, cumin, salt)Dry coriander, ground cumin, salt, pinch of soda
• White & roasted sesame seeds1/2 cup sesame seeds for coating
• Vegetable oil for deep fryingAmple clean oil for frying
• Cracked dry coriander seedsFor exterior crust
• Whole egg or baking sodaPinch for light airy crumb

Allergens (inferred from ingredient names): eggs, sesame

Nutrition per serving (modelled estimate, not measured): kcal 380, protein 16, fat 22, carbs 32, fiber 9, sugar 2

Original steps

1. Soak fava beans in cold water for 12 hours. Drain completely so paste won't be too wet.
2. Grind fava beans, greens, onion, and garlic in a meat grinder or food processor until smooth and fluffy.
3. Whisk or beat dough with hand for 3 minutes to incorporate air, ensuring light, fluffy taameya that does not absorb excess oil.
4. With wet hands, shape small flat patties, coat one or both sides in sesame seeds and cracked coriander.
5. Fry in medium-hot oil until deep golden and crunchy on the outside, moist and emerald green on the inside.
6. Serve hot inside warm baladi flatbread with tahini, tomatoes, and pickled turnip.