Taameya egyptian falafel –If you’re eager to explore the delightful world of Middle Eastern cuisine, you might find yourself wondering about the differences between ta’ameya and falafel. Both are popular street foods, but they have their own unique flavors and textures that set them apart. In this post, we’ll dive deep into these two tasty treats, starting with a beautiful visual introduction.
The Real Difference Between Ta’ameya And Falafel
Ta’ameya is often considered the Egyptian version of falafel. While falafel is primarily made from chickpeas, ta’ameya is made with fava beans, giving it a distinct green hue and flavor. This is one of the main reasons why food lovers often crave one over the other. Let’s take a closer look at each dish and how to prepare them yourself!
Ta’ameya Ingredients
To make authentic ta’ameya, you will need the following ingredients:
- 1 cup dried fava beans, soaked overnight
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp baking soda
- Salt and pepper to taste
- Oil for frying
Instructions for Ta’ameya
- Drain the soaked fava beans and place them in a food processor.
- Add the chopped onion, minced garlic, parsley, cilantro, cumin, coriander, baking soda, salt, and pepper.
- Pulse the mixture until it forms a smooth paste.
- Heat oil in a deep frying pan over medium heat.
- Form the mixture into small patties and carefully drop them into the hot oil.
- Fry until golden brown on both sides, about 3-4 minutes.
- Remove from oil and drain on paper towels.
- Serve warm with tahini sauce or yogurt dip.
Falafel Ingredients
If you’re interested in making falafel instead, here’s what you’ll need:
- 1 cup dried chickpeas, soaked overnight
- 1 small onion, roughly chopped
- 2 cloves garlic
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp baking soda
- Salt and pepper to taste
- Oil for frying
Instructions for Falafel
- Drain the soaked chickpeas and combine them in a food processor with onion, garlic, parsley, cilantro, cumin, coriander, baking soda, salt, and pepper.
- Pulse until the mixture is finely ground but not pureed.
- Form the mixture into small balls or patties.
- Heat oil in a deep frying pan over medium heat.
- Fry the falafel until they are golden brown and crispy, about 3-4 minutes.
- Remove and place on paper towels to drain excess oil.
- Serve with pita bread, fresh veggies, and tahini sauce.
Both ta’ameya and falafel make for delicious and hearty meals that are perfect for sharing. Whether you choose to make one, the other, or both, you’re in for a treat that brings a taste of the Middle East right to your kitchen!