It's important to mention that Ta'amiya requires the use of split dried fava beans only, which makes its texture different than falafels in a way that its softer. Combining both pulses wisely gives a good texture which happens to be the best of both worlds. Dried fava beans bring softness to the mix while chickpeas bring crunchiness.
While I was told to combine 50% chickpeas -50% dried fava beans in the falafel mix from everyone I know, I followed Anissa Helou's ratio of 1/3 dried chickpeas to 2/3 fava beans and I believe this offers the best of both worlds I mentioned above as far as the texture is concerned.
As for the garlic, do not be shy to use the amount required. I loved falafels the moment I tried the garlicky ones.
Herbs and spices come to enrich the taste of these wonderful vegetarian/vegan bites full of goodness.
We used to have falafels served in mini wraps as part of an extensive Middle-Eastern buffet back in the days when I worked in upscale hotels, never one left behind. They were a perfect hit during coffee breaks too.
Having lived some of the Golf countries where these bundles of pulses are common due to an important Levantine and Egyptian diaspora, I thought I had enough of them.
Since Imoved to London, I was surprised to find them everywhere, along with Hummus. So I thought I'll give them a go again for good old days' sake. Well, supermarket falafels taste horrible, so dothe usual fast-food joints here and there. Since they're not complicated to make, I just made them.
I followed Anissa Helou's main recipe for mixed falafel as well as for the usual sauce that goes with them (source: Mediterranean Street food and also Modern Mezze). Besides my friends, she's my trusted reference in anything Syrian-Lebanese.
If you are interested to read a comparison between famous English cookbook writers in the Middle-Eastern food scene, I recommend the Guardian's article about it. It's quite interesting.
Ingredients
Serves 4 (4 wraps)
Prep: 10 min -`Frying: 3-4 min by batch
- 100g dried chickpeas, soaked in cold water overnight with 1 tsp of bi-carb
- 200g dried split broad beans (the peeled ones), soaked in cold water overnight with 1 tsp of bi-carb
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1tsp of Lebanese seven-spice (or ½ tsp ground black pepper and ¼ tsp each of ground cinnamon, ginger, allspice and nutmeg)
- 1 tsp salt
- A good pinch of ground black pepper
- 2 to 3 spring onions, sliced
- 4 to 5 garlic cloves, crushed
- About a cup of fresh coriander, long stems removed, roughly chopped
- About 1/2 cup of flat-leaf parsley, long stems removed, roughly chopped
- 1/2 tsp baking powder or 1/4 tsp bi-carb
- About a handful of white sesame seeds
- Sunflower or vegetable oil, to fry
- 1/4 cup of tahini
- 2 cloves of garlic, grated
- Juice of 1 lemon (adjust to your liking)
- 1/2 cup of water
- Salt to taste
Preparation
Soak the chickpeas and broad beans in plenty of cold water overnight. Drain them from any excess of water. Use a clean towel to dry them completely.
Put all the beans into a food processor and process until you get coarse texture (Anissa asks for a smooth texture but I know my processor better but I also decided to follow other suggestions here). Be careful not to overload your processor.
Add the spices, salt, onions, garlic and herbs and process until you have a paste anywhere between coarse to fine (many Lebanese and Syrian cookbook writers like their paste not that fine, for more crunchiness).
I decided to roll the falafel, slightly flatten them and then place them in the fridge for a couple of hours although it's not necessary for that long but It helps keeping them together.
Add the spices, salt, onions, garlic and herbs and process until you have a paste anywhere between coarse to fine (many Lebanese and Syrian cookbook writers like their paste not that fine, for more crunchiness).
I decided to roll the falafel, slightly flatten them and then place them in the fridge for a couple of hours although it's not necessary for that long but It helps keeping them together.
Pour enough oil to cover a batch of falafel in a small saucepan and heat it over a high heat.
Bring the heat to medium, roll the falafel in sesame and fry them batch by batch for 3-4 minutes
Drain on kitchen paper. Serve with Tarator (tahini sauce), pita or Arabic bread and salad.
- I like to roll each falafel in the sauce, lay a bed of lettuce and chopped spring onions in the middle of a tortilla bread, roll then cover with foil, place the wrap between a panini grill and give it 5 minutes. Heaven..
- I also like to fry falafels and fish them out before they're completely dark brown. I freeze them and reheat them in hot oven when needed...
