Egyptian Falafel Pita Pocket Filler Food

TA'AMEYA (EGYPTIAN FALAFEL)

Steps:

• Place fava beans in large bowl and cover with several inches of water. Let soak, 8 hours to overnight. Drain.
• Combine soaked fava beans, red onion, parsley, cilantro, dill, garlic, coriander, salt, and cumin in a food processor; process to a dough-like consistency.
• Heat a skillet over medium heat. Add sesame seeds; cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a large plate.
• Shape fava bean mixture into balls. Roll in sesame seeds to coat.
• Fill a large saucepan 1/4 full with oil; heat over medium heat. Fry fava bean balls in batches until golden brown, 3 to 5 minutes. Drain on paper towels.

FALAFEL PITA SANDWICH

Steps:

• Gather the ingredients.
• Heat a large nonstick skillet or griddle to medium-high heat. Coat with olive oil and heat a pita round for 2 minutes on each side. The pita may begin to brown a little. Repeat with the remaining pita rounds, making sure to cut the top part to reveal the pocket after heating.
• Stuff each pita round with 3 falafel balls and a spoonful each of diced tomatoes and cucumber. Top each with sliced onion, chopped parsley, the optional pickles, and a generous drizzle of tahini sauce.

EGYPTIAN FALAFEL - PITA POCKET FILLER

Steps:

• In a large-size saucepan, add fava beans and cover with water; bring to boil, reduce heat, cover and simmer for about 3 minutes.
• Remove from heat and let beans soak overnight.
• When ready to use, drain.
• In a small saucepan, add quartered potatoes, cover with water and cook until done; drain.
• In a food processor or blender, process fava beans, onion, cooked potato and garlic cloves until smooth.
• Add coriander, cumin, salt, black pepper and cayenne pepper and process for a few seconds to blend well.
• Transfer mixture to a large mixing bowl.
• Add chopped green onions, bread crumbs, deep fried dried onions, and baking soda; mix well to incorporate.
• With dampened hands, form mixture into balls the size of walnuts.
• Place on a lightly floured surface and flatten the formed balls slightly into patties.
• Measure roasted sesame seeds into a soup bowl.
• Dip flattened fava patties into sesame seeds, turn over to coat lightly with sesame seeds.
• In a large frying pan, heat vegetable oil to medium-high heat.
• Carefully drop fava patties into hot oil and deep-fry for 2 minutes, turn over and deep-fry for another 1 to 2 minutes or until patties are cooked through and golden brown.
• Remove from oil with a slotted spoon onto paper toweling to drain.
• In a medium-size mixing bowl, add sliced radishes, chopped fresh parsley, diced tomato, diced dill pickle and diced jalapeño pepper and mix well.
• Wrap paper toweling around each individual flat bread or pita bread, place individually in microwave oven and microwave on HIGH (full power) for 30 seconds.
• Microwave remaining pitas in the same manner.
• Remove and cut pita at one end to form a pocket.
• Stuff 3 or 4 fava patties in pocket.
• Then spoon about 3 tablespoons of prepared vegetable mix into the pocket.
• Top with finely shredded lettuce and sprinkle with Beau Monde seasoning or you may use Seasoning salt.
• Serve immediately.
• You can also use canned fava beans but I prefer the dried fava beans the best.
• Note: Deep fried dried onions are available in most East Indian Grocery Stores. These are the best onions to use as they are crispier and crunchier than the ones that you can buy in cans.