from „Vegetarisches aus 1001 Nacht“ (page 122)
publication kindly authorized by pala-verlag
In Egypt there are many street traders who offer the Falafel as so-called "Egyptian fastfood". You can find their small sale carts in the corners of the Egyptian streets. In these carts they freshly prepare the falafel by putting them into big oil-filled jars and offer them with pita bread. The meatless falafel is very tasty and aromatic. It is great served with a mixed salad.
The Egyptians call the falafel "Tamia"
- 350 g broad beans, dried (resp. 12,3 oz)
- 1 bunch of parsley
- 1 bunch of cilantro leaves
- 1 bunch of dill
- 2 large onions
- 2 large garlic cloves
- 1 dried whole grain bun
- 1 egg
- ½ sachet dried yeast
- 1 ts ground cumin
- 1 tsp hot red pepper, ground
- sesame seeds serving as panade
- ½ ltr colza oil (resp. 1,05 pint)
1. Soak dried broad beans for 12 hours in a bowl of water. Then drain and rinse with water. Pass beans through a blender.
2. Rinse and chop leaves of parsley, cilantro and dill. Peel onions and garlic. Finely chop onions and press garlic. Soak whole grain bun in timid water fro a short time and lightly squeeze excess water.
3. Pour ground beans into a bowl, add the egg, bun, dried yeast, onions, herbs and garlic. Blend and season with cumin, ground red pepper and salt to your taste. Leave the mix for about half an hour.
4. Form small dumplings of about 3 cm diameter from this mix and roll them in sesame seeds.
5. Heat oil in a frying pan and roast bean dumplings to a golden brown. Serve hot for best taste.