Tamiyya Recipes

TA'MIYYA

Ta'miyya image

Peeled, split fava beans for this Egyptian falafel are available in most Italian or Middle Eastern grocery stores. Ta'miyya is served with [tehina](/recipes/recipe_views/views/102215).

Provided by Colette Rossant

Yield Makes about 24 pieces

Number Of Ingredients 10

Ingredients

1 pound peeled, split, dried fava beans
1 garlic clove, chopped
3/4 cup parsley, chopped
1/2 bunch scallions (green tops only), chopped
1/2 teaspoon ground cumin
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon cilantro, chopped
Toasted sesame seeds
Vegetable oil

Steps:

Soak fava beans in water to cover generously overnight.
The next day, drain the beans and place in a food processor with garlic clove and purée until ground. Add parsley; the green tops of the scallions; the ground cumin; the baking powder; the salt; and the fresh cilantro. Pulse and process until thoroughly ground and the mixture comes together. Turn out into a bowl, with your hands, and form into 2-inch balls. Flatten each ball slightly and roll in toasted sesame seeds. Place on a pan, cover, and refrigerate until you are ready to fry.
Heat 2 inches of vegetable oil in a saucepan to 365 degrees. Drop a few ta'miyya into the oil and fry until golden brown, 5 to 8 minutes. Drain on paper towls and serve with tehina as an appetizer. Or stuff them with chopped lettuce and tehina into pita for lunch.

TA'MIYYA

Ta'Miyya image

Provided by Food Network

Categories side-dish

Time 55m

Number Of Ingredients 8

Ingredients

Soak 1/2 pound of peeled, split dried fava beans in water, overnight
1 garlic clove, chopped
3/4 cup chopped parsley
Green tops of 1/2 bunch scallions, chopped
1/2 teaspoon ground cumin
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon chopped fresh cilantro

Steps:

Drain beans, and place in a food processor with garlic, puree until ground. Add parsley, scallions, cumin, baking powder, salt and cilantro. Pulse and process until thoroughly ground and the mixture comes together. Turn out into a bowl, wet hands, and form into 2-inch balls. Flatten each ball slightly and roll in toasted sesame seeds. Place on a pan, cover, and refrigerate until you are ready to fry. In a saucepan heat 2 inches of vegetable oil to 365 degrees. Drop a few ta'miyya into the oil and fry until golden brown, 5 to 8 minutes. Drain on paper towels and serve with tehina as an appetizer. Or stuff them with chopped lettuce and tehina into pita for lunch.

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