Ta'ameya (Egyptian Fava Bean Falafel) with Tahini
One portion, 17 minutes, and only 9 minutes of chopping. Vegan. About 780 kcal and 30 g protein.
Per portion
Calories from protein 15%, carbs 50%, fat 35%. Estimated from the ingredients.
Roughly £2.40 a portion.
Method
- 1
Blitz the broad beans, onion, garlic, coriander, most of the parsley, cumin and ground coriander in a food processor to a coarse paste.
- 2
Stir in the flour and baking powder, season well, then shape into 5–6 small patties.
- 3
Heat the oil in a frying pan and shallow-fry the patties for 2–3 minutes each side until golden and crisp.
- 4
Whisk the tahini with the lemon juice and 2 tbsp water, then add more a little at a time until it drizzles (it thickens before it loosens). A bigger batch takes longer to reduce: go by how it looks, not the clock.
- 5
Serve the patties with the tahini sauce spooned over, scattered with the remaining parsley, and the warmed pitta on the side.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/taameya-egyptian-fava-bean-falafel-with-tahini/
