Tameya (Broad Bean Patties)
Submitted by missdaisy
Tameya is Egyptian falafel made from dried broad beans instead of chickpeas, ground with fresh herbs, garlic, and spices, coated in sesame seeds and fried to a deep golden crunch.
YIELD
30 servingsPREP
45 minCOOK
20 minREADY
48 hrsBefore chickpea falafel took over the world, there was tameya. Egypt’s original and, many would argue, superior version.
Dried broad beans (fava beans) get soaked for two full days, skinned by hand, then ground into a vibrant green paste with spring onions, parsley, coriander, garlic, and a pinch of baking soda for lift.
Shaped into thick little patties, dipped in sesame seeds, and fried until shatteringly crisp on the outside with a soft, herb-flecked center.
Serve them the Egyptian way: tucked into warm flatbread with tahini sauce, fresh vegetables, and pickles.
Chef Tips
- The two-day soak is non-negotiable. Broad beans are dense and need that time to soften enough to grind into a smooth paste. Shortcutting this step means gritty tameya.
- Skin every bean. Squeeze firmly and the bean pops out of its skin. It takes patience, but the smooth, bright green interior is what gives tameya its character.
- Rest the mixture for 30 minutes before shaping. This lets the baking soda activate and the flavors meld, giving you lighter, more cohesive patties.
- Fry in small batches at a steady temperature. Crowding the oil drops the heat and gives you greasy, pale tameya instead of crisp, golden ones.
Ingredients
Directions
Place beans in a bowl and cover well with cold water.
Leave to soak for 2 days, changing water 2 or 3 times.
Drain beans and remove skins by pressing each firmly with fingers.
Bean should pop out, otherwise tear skin with fingernail then squeeze.
Pass cleaned beans through food grinder using fine screen.
Combine with spring onion, parsley, coriander, garlic, salt, peppers and soda.
Pass through grinder twice more, then knead to a paste.
Let mixture rest for 30 minutes.
With wet hands shape about a tablespoon of mixture at a time into thick patties about 4 cm (1½ inches) in diameter.
Dip each side in sesame seeds if desired.
Place on a tray and leave at room temperature for 20 minutes.
Heat oil to 350℉ (180℃) F (180 degrees C).
Fry tameya a few at a time until deep golden brown, turning to brown evenly.
Each lot should take 5 minutes to cook.
Drain on paper towels.
Serve hot with flat bread such as Khoubiz, Salata Tahina and assorted salad vegetables, such as tomato, cucumber, sweet peppers and lettuce.
Food processor method: Combine prepared ingredients and process in 2 lots using steel blade.
Mix well to evenly distribute flavours, rest mixture 30 minute then fry as directed above.
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