Sunday, October 11, 2009
Tameya is the Egyptian Coptic (Christian) name for what's known as falafel throughout the rest of the Middle East. Originating in Egypt and made with broad beans (fava), the mixture sometimes substitutes chickpeas for half the fava. In Israel, where falafel has become the national dish, chickpeas have replaced the broad beans altogether. Start this recipe a day ahead.
Ingredients (serves 8)
360g (2 cups) dried, peeled broad beans (see note) or chickpeas
1 teaspoon fenugreek seeds
6 green onions, finely chopped
1/3 cup chopped flat-leaf parsley
2 tablespoons chopped coriander
3 cloves garlic, finely chopped
2 teaspoons ground cumin
Pinch of chilli powder
1/4 teaspoon bicarbonate of soda
35g (1/4 cup) sesame seeds
Olive oil or vegetable oil, to deep-fry
Tahini sauce and pita bread, to serve
1. Soak beans and fenugreek together in water overnight. Drain. Process to a paste in a food processor with onions, herbs, garlic, cumin, chilli, bicarbonate of soda and 2 teaspoons sea salt. Using wet hands, shape tablespoons of mixture into 4cm cakes. Coat lightly with sesame seeds.
2. Heat 5cm oil in a frying pan over medium heat and cook tameya in batches for 2 minutes each side or until golden. Drain on paper towels. Serve with tahini sauce and pita bread.
Notes & tips
Dried, peeled broad beans are available from Middle Eastern and Greek food stores.
Vogue Entertaining + Travel - October/November 2008, Page 148
Recipe by Sophia Young
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