{"id":38606,"date":"2024-09-19T11:31:04","date_gmt":"2024-09-19T09:31:04","guid":{"rendered":"https:\/\/bistrobadia.de\/?p=38606"},"modified":"2024-12-05T11:00:56","modified_gmt":"2024-12-05T10:00:56","slug":"egyptian-falafel-taameya","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/egyptian-falafel-taameya\/","title":{"rendered":"Egyptian falafel – Ta’ameya"},"content":{"rendered":"\n

The Egyptian falafel Ta’ameya<\/strong> tastes wonderfully fresh and spicy. Whether as a mezze<\/a> or main course, served with hummus, tahini sauce or in flatbread – the fava bean balls<\/strong> have a fantastic interplay of flavors thanks to their many fresh ingredients. <\/p>\n\n\n\n

What are Egyptian falafel made from?<\/h2>\n\n\n\n

Ta’amia<\/strong>, Ta’ameya<\/strong> or Tamija<\/strong> – the Egyptian falafel has different spellings and ingredients.\nIt is considered to be the first, original<\/strong> falafel and, unlike the traditional falafel<\/a> as I know it, is made with fava beans instead of chickpeas. <\/p>\n\n\n\n

But which falafel came first<\/strong>?\nThe Egyptian or the Lebanese?\nThat’s probably a question that will be debated forever.\nJust like the kebab question – was it invented in Germany or Turkey? <\/p>\n\n\n\n

Anyway, let’s get back to the topic: making ta’amia yourself<\/strong>.<\/p>\n\n\n\n

\"Ta'amia<\/a><\/figure>\n\n\n\n

How to prepare the Egyptian bean balls<\/h2>\n\n\n\n

I know ta’amia from my mother.\nHowever, she made the bean balls in a similar way to the classic falafel.\nActually, she only replaced half of the chickpeas with fava beans<\/strong> – keep it simple<\/em> could be my mother’s motto… but what can I say?\nShe knows what she’s doing and I loved her version of Egyptian falafel. <\/p>\n\n\n\n

However, I wanted to have a traditional recipe for my blog and have read through all the Ta’ameya recipes, tested, tried and would now like to present this tasty version to you. <\/p>\n\n\n\n

The most important ingredient for this recipe is the dried and halved fava beans, also known as broad beans<\/strong>.\nThat’s good to know if you’re looking for them in the supermarket. <\/p>\n\n\n\n

For a better texture<\/strong> and intense<\/strong> flavor, make sure you buy dried<\/strong> and shelled<\/strong> fava beans.\nThey are the secret to making the balls fluffy on the inside and crispy on the outside. <\/p>\n\n\n\n

\"Dried<\/a><\/figure>\n\n\n\n

The aroma of Egyptian falafel is fresh and spicy.\nThis is due to all the fresh ingredients, especially the herbs parsley, dill and coriander, which add a lot of flavor.\nBut the spring onions and leek as well as the spices also contribute to the aroma. <\/p>\n\n\n\n

You will need the following ingredients to prepare the Ta’ameya:<\/strong><\/p>\n\n\n\n