Ta'amia (Egyptian Broad-Bean Falafel)

Ingredients

Chickpea Foundation

• 250 grams dried broad beans (or chickpeas; dried soaked type, soaked 8 hours minimum)
• 1 tablespoon fresh flat-leaf parsley (very finely chopped)
• 1 tablespoon fresh coriander (very finely chopped)
• 4 spring onions (green stems especially, very finely chopped)
• 1 garlic clove (very finely chopped, nearly paste)

Spicing & Structure

• ½ teaspoon ground cumin
• Fine sea salt to taste (begin with ¼ teaspoon)
• Freshly ground black pepper to taste
• Small pinch bicarbonate of soda (approximately ⅛ teaspoon)

Frying

• Oil for deep frying (approximately 1 ½ liters; groundnut or vegetable oil preferred)

Method

Stage 1 - Soak Beans

1. Place 250 grams dried broad beans in a large bowl.
2. Cover generously with cold water (beans will expand as they absorb water).
3. Allow to soak overnight, or for a minimum of 8 hours.
4. After soaking, the beans should be plump and soft, but still completely raw (never boiled).
5. Remove any debris or shriveled beans from the soaking water.
6. Drain the beans and pat dry thoroughly with paper towels.
7. Excess moisture on the beans will make the falafel paste sticky and difficult to work with.

Stage 2 - Grind Beans to Purée

1. Using a food processor, add the drained soaked beans (in batches if necessary).
2. Using the fine disc of a mincer (if available) OR the food processor pulse function, grind the beans until they reach the consistency of a fairly dry, slightly grainy purée.
3. Do not over-process into a smooth paste; you want slight graininess remaining (this creates the characteristic texture).
4. The purée should be pale greenish (color from bean skin) and hold together lightly when squeezed.
5. Transfer the ground beans to a mixing bowl.
6. Do not add any liquid at this stage (which differs from chickpea falafel; broad bean falafel should be quite dry).

Stage 3 - Build Flavor & Texture

1. Add 1 tablespoon very finely chopped fresh flat-leaf parsley to the bean purée.
2. Add 1 tablespoon very finely chopped fresh coriander.
3. Add 4 very finely chopped spring onion stems (green parts especially; white parts are acceptable but less delicate).
4. Add 1 garlic clove, very finely chopped (nearly a paste).
5. Using a wooden spoon, mix the ingredients together thoroughly.
6. The mixture should be uniformly green-speckled, aromatic from herbs.

Stage 4 - Season & Bind

1. Add ½ teaspoon ground cumin.
2. Add approximately ¼ teaspoon fine sea salt (taste and adjust after forming first falafel).
3. Add a few grinds of freshly ground black pepper.
4. Add a small pinch of bicarbonate of soda (approximately ⅛ teaspoon); this lightens the falafel and aids browning.
5. Knead the mixture thoroughly with your hands or a spoon for approximately 1-2 minutes, until all ingredients are fully distributed and the mixture is completely even in color and texture.
6. The mixture will be pale green throughout, speckled with darker green herb pieces.

Stage 5 - Rest & Dry Out

1. Cover the mixing bowl loosely (not plastic-wrapped; you want some air exposure).
2. Place in the refrigerator, uncovered or very loosely covered, for 2 hours.
3. During this time, the mixture will firm up and any excess moisture will evaporate.
4. This resting period is essential; warm or moist falafel will fall apart during frying.
5. After 2 hours, the mixture should be quite firm and will hold its shape when formed.

Stage 6 - Form Falafels

1. Working with damp hands (not wet, but lightly moistened), take a piece of the paste approximately the size of a large marble (about 25-30 grams).
2. Knead it in the palm of your hand for a few seconds, forming a ball.
3. The mixture should be cohesive enough to maintain its shape; if it's crumbly, the resting period wasn't long enough.
4. Place the formed ball on a lightly oiled plate or tray.
5. Gently flatten with your finger to create a slightly flattened disk (approximately 4-5 centimeters diameter, 1 ½ centimeters thick).
6. Do not compress them; light handling maintains internal texture.
7. Repeat until all mixture is formed (you should have approximately 24-28 falafels).
8. Chill the formed falafels in the refrigerator for at least 30 minutes before frying (this helps them hold together during cooking).

Stage 7 - Heat Oil

1. Pour approximately 1 ½ liters of groundnut or vegetable oil into a deep-fryer basket or heavy saucepan.
2. Set over medium-high heat and bring to approximately 175-180°C (350-360°F).
3. Use a deep-fry thermometer to ensure accurate temperature; too cool and falafels become greasy; too hot and exteriors burn before interiors cook.
4. Test oil temperature: a small piece of bread should brown in approximately 30-45 seconds at correct temperature.
5. The oil should shimmer across the surface; wisps of smoke should be barely visible.

Stage 8 - Fry Falafels

1. Carefully place 4-6 falafels into the hot oil (don't overcrowd; this reduces oil temperature and creates greasy results).
2. They will sink initially, then float as they cook.
3. Fry for approximately 2-3 minutes until they are deep golden brown on all sides.
4. Using a slotted spoon, turn them once or twice during frying to ensure even browning on all surfaces.
5. Remove from oil with a slotted spoon and drain on paper towels.
6. Repeat with remaining falafels in batches.
7. The exterior should be crackling crispy and deep golden brown; the interior will be steaming and pale green.

Stage 9 - Rest & Serve

1. Allow the falafels to rest on paper towels for 2-3 minutes.
2. Transfer to a warm serving platter.
3. Serve immediately while still warm and crispy (cold falafel becomes dense and unpleasant).
4. Accompany with tahina dip, Egyptian salad, and warm pita bread.