https://www.copymethat.com/r/0P1YlKaqt/best-taameya-ever-falafel/
81192104
lwLMjUI
0P1YlKaqt
2024-05-17 02:10:50
Best Ta'Ameya Ever Falafel
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Ingredients
- subheading: My Filming Equipment:
- Sony a6400: geni.us/Cc7J0Nj
- Sony F1.8 Lens: geni.us/5ATix6
- subheading: Ingredients:
- Taameya Batter
- 400g Split Fava beans
- 100g Spring Onions
- 100g Leeks
- 50g Coriander
- 50g Parsley
- 4 Cloves of garlic
- 2 Tsp Dried Coriander
- 1 Tsp Cumin
- 1 Tsp Cayenne
- 2.5 Tsp salt
- 1l (1 quart) vegetable oil for frying
- Harissa Filling
- 1 Medium Brown Onion
- 1.5 Tbsp of Harissa
- 1.5 Tbsp of Red Pepper or tomato paste
- 1 Tbsp of Olive Oil
- ¼ Tsp Cumin
- ¼ Tsp salt
- ¼ Tsp Pepper
- ¼ Tsp Coriander
- Topping
- ¼ Cup Coriander seeds
- ¼ Cup Sesame
- subheading: To make the batter:
- Wash your fava beans thoroughly in the sink, then place in a bowl and cover with water. Allow them to soak for a minimum of 8 hours
- Once doubled in size, drain the fava beans and set them aside
- Wash your leeks, spring onions, coriander and parsley, then roughly chop them up
- Add the greens to your food processor and add the beans on top (The weight of the beans will help force the herbs into the blade)
- Process everything until a finely minced paste forms, then add the salt and spices
- Mix together thoroughly until well combined then set aside
- subheading: To make the stuffing:
- Dice your onion into a small dice, then place in a pot over medium heat with 1 tbsp of olive oil
- Saute until the onions start to soften then add the Harissa, Red Pepper paste and the seasonings
- Add a small amount of water to form a sauce, then allow it to cook down and thicken
- Repeat adding water and allowing the topping to reduce until the onions are cooked through
- subheading: To make the topping:
- Using a pestle and mortar, lightly crush the Coriander seeds till you can smell their aroma
- Combine the coriander with the sesame and it's ready to use
- subheading: To whip up the batter:
- Add about a quarter of the batter to a stand mixer, and whisk it on medium speed for about 5 minutes
- When it is light and fluffy it's ready to be used
- Use the whipped mixture immediately as it will deflate quickly
- subheading: To shape the falafel:
- Wet the palm of your hand or a piece of parchment paper, very lightly
- Place about 2 to 3 Tbsp (or 1 ice cream scoop) of Batter on the paper/your hand then lightly flatten it using very little pressure
- Wet your second hand and press it into the topping, then lightly press the topping to the batter so it sticks
- Flip your Ta'ameya onto your second hand or another piece of parchment paper then apply the topping this side as well
- Fry the ta'ameya within 5 minutes otherwise it will deflate
- subheading: To stuff the falafel:
- Repeat steps 1 to 2 from above, making it slightly smaller
- Place a small amount of filling on top of the batter and flatten it out
- Add more batter on top then join the sides together
- Add the topping to both sides or leave plain to differentiate it
- subheading: To fry the falafel:
- Heat your oil to 160c or 320f, then add your falafel in
- Once added, baste the top with hot oil so it solidifies, then fry for 2 to 3 minutes on this side
- Flip over once browned then fry for another 2 to 3 minutes
- When that time is up, fry it for 2 more minutes on each side
- Remove from the oil and drain, before placing it on a paper towel lined tray to dry
Steps
Directions at youtube.com
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