FRESH FAVA BEANS RECIPE RECIPES

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TA'AMEYA (EGYPTIAN FALAFEL) RECIPE | ALLRECIPES



Ta'ameya (Egyptian Falafel) Recipe | Allrecipes image

Falafel, or ta'ameya as we call it in Egypt, is an all-time favorite street food. In most parts of the Middle East, falafel is made with ground chickpeas. However, in Egypt, we make it with dried fava beans. They are best served with pita bread, tomato, onions, and tahini sauce.

Provided by Gamila Salem

Categories     Egyptian Recipes

Total Time 8 hours 28 minutes

Prep Time 20 minutes

Cook Time 8 minutes

Yield 50 falafel

Number Of Ingredients 11

2 cups dried split fava beans
1 red onion, quartered
½ cup fresh parsley
½ cup fresh cilantro
½ cup fresh dill
3 cloves garlic
1 ½ teaspoons ground coriander
1 ½ teaspoons salt
1 teaspoon ground cumin
1 cup sesame seeds
vegetable oil for frying

Steps:

  • Place fava beans in large bowl and cover with several inches of water. Let soak, 8 hours to overnight. Drain.
  • Combine soaked fava beans, red onion, parsley, cilantro, dill, garlic, coriander, salt, and cumin in a food processor; process to a dough-like consistency.
  • Heat a skillet over medium heat. Add sesame seeds; cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a large plate.
  • Shape fava bean mixture into balls. Roll in sesame seeds to coat.
  • Fill a large saucepan 1/4 full with oil; heat over medium heat. Fry fava bean balls in batches until golden brown, 3 to 5 minutes. Drain on paper towels.

Nutrition Facts : Calories 233.8 calories, CarbohydrateContent 22.8 g, FatContent 12.2 g, FiberContent 9.8 g, ProteinContent 10.8 g, SaturatedFatContent 1.7 g, SodiumContent 359 mg, SugarContent 2.3 g

FUL MEDAMES RECIPE | EPICURIOUS



Ful Medames Recipe | Epicurious image

The traditional Egyptian breakfast of dried fava beans is also the national dish, eaten at all times of the day, in the fields, in village mud-houses, and in the cities. Restaurants serve it as a mezze, and it is sold in the streets. Vendors put the beans in large, round, narrow-necked vessels, which they bury through the night in the dying embers of the public baths. Ful medames is pre-Ottoman and pre-Islamic.

Provided by Claudia Roden

Yield Makes 6 servings

Number Of Ingredients 9

2 cups small Egyptian fava beans (ful medames), soaked overnight (and left unpeeled)
Salt
1/3 cup chopped flat-leaf parsley
Extra-virgin olive oil
3 lemons, quartered
Salt and pepper
4–6 cloves garlic, crushed
Chili-pepper flakes
Cumin

Steps:

  • As the cooking time varies depending on the quality and age of the beans, it is good to cook them in advance and to reheat them when you are ready to serve. Cook the drained beans in a fresh portion of unsalted water in a large saucepan with the lid on until tender, adding water to keep them covered, and salt when the beans have softened. They take 2–2 1/2 hours of gentle simmering. When the beans are soft, let the liquid reduce. It is usual to take out a ladle or two of the beans and to mash them with some of the cooking liquid, then stir this back into the beans. This is to thicken the sauce.
  • Serve the beans in soup bowls sprinkled with chopped parsley and accompanied by Arab bread.
  • Pass round the dressing ingredients for everyone to help themselves: a bottle of extra-virgin olive oil, the quartered lemons, salt and pepper, a little saucer with the crushed garlic, one with chili-pepper flakes, and one with ground cumin.
  • The beans are eaten gently crushed with the fork, so that they absorb the dressing.
  • Peel hard-boiled eggs—1 per person—to cut up in the bowl with the beans.
  • Top the beans with a chopped cucumber-and-tomato salad and thinly sliced mild onions or scallions. Otherwise, pass round a good bunch of scallions and quartered tomatoes and cucumbers cut into sticks.
  • Serve with tahina cream sauce (page 65) or salad (page 67), with pickles and sliced onions soaked in vinegar for 30 minutes.
  • Another way of serving ful medames is smothered in a garlicky tomato sauce (see page 464).
  • In Syria and Lebanon, they eat ful medames with yogurt or feta cheese, olives, and small cucumbers.
  • A traditional way of thickening the sauce is to throw a handful of red lentils (1/4 cup) into the water at the start of the cooking.
  • In Iraq, large brown beans are used instead of the small Egyptian ones, in a dish called badkila, which is also sold for breakfast in the street.

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