Ta’ameya Falafel

Ingredients

What you’ll need

• 1 lb (about 2 cups) dried skinless split fava beans (soaked in water for 12-24 hours, then drained)
• 1 cup fresh flat-leaf parsley (leaves and tender stems, chopped)
• 1 cup fresh cilantro (leaves and tender stems, chopped)
• 1 cup fresh leeks or scallions (sliced)
• 1 medium yellow onion (chopped)
• 5-6 cloves of garlic (peeled)
• 1.5 tbsp ground coriander
• 1 tbsp ground cumin
• 1.5 tsp salt (to taste)
• 1/2 tsp cayenne pepper (optional)
• 1/2 tsp baking soda (added right before frying)
• 1/2 cup raw sesame seeds (for coating)
• 4 cups vegetable or canola oil (for frying)

Method

How it comes together

1. 1

   Soak fava beans in water for 12 to 24 hours. Drain thoroughly.

2. 2

   In a food processor, pulse fava beans, parsley, cilantro, leeks/scallions, onion, and garlic in batches until finely ground (resembling wet sand). Do not over-process into a pureed soup.

3. 3

   Stir in ground coriander, ground cumin, salt, and cayenne. Knead with hands to distribute spices.

4. 4

   Heat vegetable oil in a deep pot to 350°F (175°C).

5. 5

   Just before frying, stir in the baking soda. Wet hands, scoop 2 tbsp of mixture, and shape into a flattened patty. Press one side into sesame seeds.

6. 6

   Fry patties in hot oil for 3 to 4 minutes, turning halfway, until deep golden brown. Drain on paper towels.