TAMIYA - EGYPTIAN FAVA BEAN FRITTERS
The reason this recipe seems similar to falafel is that the latter and better-known dish is a direct descendent of this Egyptian fritter. Tamiya's roots stretch back to ancient Egypt. Over the centuries, it was lightened in texture, the spices varied, and milder-flavored chickpeas frequently substituted for part or all of the beans. Beginning in the 1950s, Yemenite immigrants in Israel took up falafel making to earn a livelihood, utilizing the chickpea version common in the Levant, and transformed this ancient treat into the Israeli national food. These fritters were commonly stuffed into a pita with salad and accompanied with tahina and the nontraditional z'chug (chili sauce). Iraqi Jews offered a different strategy by enwrapping the falafel in their lavash-like bread, but the pita version remained the more popular. Today, these spicy croquettes, the Middle Eastern equivalent of fast food, are peddled by street vendors and kiosks throughout the area. Professional tamiya and falafel makers use a special scooping device with a plunger to mold the 1-inch balls, but they are also easily formed by hand. Recipe yields about 40 balls. READ MORE
Provided by Recipe By Gil Marks
Categories Appetizers
Yield 10
Number Of Ingredients 12
Steps:
- Soak the beans in water to cover overnight. Drain.
- If skinless beans are unavailable, rub to loosen the skins, then discard the skins. Pat the beans dry with a towel.
- Grind the beans in a food mill or meat grinder. If neither appliance is available, process them in a food processor but only until the beans form a paste. (If blended too smoothly, the batter tends to fall apart during cooking.)
- Add the scallions, garlic, cilantro, cumin, baking powder, cayenne, salt, pepper, and coriander, if using. Refrigerate for at least 30 minutes.
- Shape the bean mixture into one-inch balls. Flatten slightly and coat with flour.
- Heat at least one and a half inches of oil over medium heat to 365 degrees.
- Fry the patties in batches, turning once, until golden brown on all sides, about 5 minutes.Remove with a wire mesh skimmer or slotted spoon.
- Serve as part of a meze or in pita bread with tomato-cucumber salad and tahina sauce.
SPICY FAVA BEAN FRITTERS WITH LEMON MINTED YOGURT
Steps:
- These fritters make a delicious snack. They not only taste awesome but they look amazing - dark and crunchy on the outside, bright green and soft inside! They're simple to make, and the spiciness just makes them work. This dish is best made with early season, fresh-as-a-daisy, pastel-green fava beans. Or you can use frozen fava beans - simply defrost them and pinch off the skins.
- Boil any larger white-skinned fava beans for 30 seconds, then drain. When cool, pinch their skins off - they'll taste less bitter if you do this. Now whiz the cilantro and half the mint in a food processor. Season with salt and pepper, and then add the spices, chile, fava beans and lemon zest and whiz until finely chopped (stopping once or twice to scrape the mixture off the sides). Sprinkle in the flour and pulse for a few seconds. Don't add any more flour or the mixture will become too dry.
- Get a large saucepan and pour in the vegetable oil until it's 2 to 3 inches deep. Be careful - keep kids and pets away, and make sure the handle isn't sticking out so you don't accidentally catch it and spill the hot oil. Heat the oil. To check whether it's hot enough for frying, drop in the piece of potato - as soon as it sizzles and floats to the top, you're in business. Remove the potato and discard it.
- Cover a plate with a sheet of waxed paper. Scoop up a small amount of the fava bean mixture and either use your hands or 2 spoons to shape it into little rounds, then put them onto the plate. When they're all done, carefully lower 1of them into the hot oil with a slotted spoon and fry until crispy brown. Remove with a slotted spoon and drain on a plate lined with paper towels. When you've got the hang of it, fry the rest of them - they should all fit into the pan at the same time but, if not, simply do in batches.
- For the lemon minted yogurt, squeeze half the lemon juice into the yogurt. Pick and chop the rest of your the leaves and stir them in, adding salt and pepper, to taste. Dress your salad leaves with a squeeze of lemon juice and some olive oil.
- Sprinkle the fritters with salt and serve with the lemon minted yogurt, the dressed salad leaves and some pickled chilies.
AUTHENTIC GREEK FAVA RECIPE (YELLOW SPLIT PEAS PUREE)
Creamy and super tasty! If you' ve been looking for a fava recipe that actually tastes like the one served in Greece, then you have to try this authentic Greek fava recipe.
Provided by Eli K. Giannopoulos
Categories Dips
Time 55m
Number Of Ingredients 8
Steps:
- Rinse the split peas with plenty of water.
- Heat a large pot over medium-high heat; add 2-3 tbsps olive oil, the chopped onions, garlic and some fresh thyme and sauté.
- As soon as the onions start to caramelise add the peas and blend. Pour in the warm water and the olive oil, turn the heat down to medium and season well with salt and pepper. Simmer with the lid on for about 40-50 minutes, until the split peas are thick and mushy. While the split peas boil, some white foam will probably surface on the water. Remove the foam with a slotted spoon.
- When done, pour in the lemon juice and transfer the mixture in food processor. Mix, until the peas become smooth and creamy, like a puree.
- Serve the fava with a drizzle of olive oil, a tablespoon of diced onion and some capper or chopped parsley. Enjoy!
Nutrition Facts : ServingSize 1 portion, Calories 248kcal, Sugar 5.6g, Sodium 241.6mg, Fat 7.2g, SaturatedFat 1g, UnsaturatedFat 5.8g, TransFat 0g, Carbohydrate 35.8g, Fiber 13.4g, Protein 12.3g, Cholesterol 0mg
FAVA BEAN FRITTERS
Favas are combined with pecorino cheese, parsley, breadcrumbs, and eggs, and transformed into crisp fritters.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 12
Number Of Ingredients 8
Steps:
- Fill a large bowl with ice and water. Bring a large pot of water to a boil. Add the fava beans, and cook 2 to 3 minutes. Drain beans, and transfer to the ice bath. Remove from ice bath, and peel and discard inner skins from beans.
- Place beans in the bowl of a food processor, and pulse until coarsely chopped. Transfer beans to a medium bowl, add the cheese, parsley, bread crumbs, eggs, and cream, and season with salt and pepper. Mix until well combined. Shape mixture into 2-inch patties.
- In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add 6 patties, and cook until golden brown, about 2 minutes per side. Repeat with remaining oil and patties. Serve warm.
FAVA BEAN FRITTERS
I've been fascinated by Middle Eastern foods and flavors from a very young age. I love their spices and sauces made with tahini, a sort of butter made from sesame seeds that can turn any ordinary dish into extraordinary. I always take advantage of sales at the supermarket, and whenever fava beans go on sale, I make sure to stock up so I can make these light and crunchy bites. These delicate fava bean fritters are a take on falafel but much lighter because they're not made with chickpeas. To save time, leave everything ready for the dough, and the sauce can also be made a day in advance.
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 14
Steps:
- For the fava fritters: Cook the fava beans in salted boiling water for 2 minutes. Drain and cool.
- In a food processor, add fava beans, parsley, cilantro, salt, pepper, garlic and onion. Process until it looks like a puree and the herbs are completely processed and mixed in. Pour into a bowl and add flour. Use a spoon to mix well.
- Heat the oil in a frying pan. Take a little of the fava mixture at a time and shape it into small balls. Fry for a few minutes until golden, but you should still see a few green parts. Drain excess oil on paper towels.
- For tahini sauce: Add tahini, water, garlic, lemon juice and salt to the food processor and process until you have a smooth sauce. You can add a little more water, a spoonful at a time, to make the sauce a little thinner.
- Place the fritters on a plate, insert toothpicks on top and serve with a side of sauce.
- Enjoy!
Nutrition Facts : ServingSize 1 Serving
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- Pat the beans dry with a towel. Grind the beans in a food mill or meat grinder.If neither appliance is available, process them in a food processor but only until the beans form a paste. (If blended too smoothly, the batter tends to fall apart during cooking.) Add the scallions, garlic, cilantro, cumin, baking powder, cayenne, salt, pepper, and coriander, if using.
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- After a few minutes, drain the beans and slip off the opaque outer skin to reveal bright green beans. Discard the skins.
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- Squeeze out as much water from the spinach as possible and place spinach in a large mixing bowl.
- Fill a medium pot halfway with water and bring to a boil over high heat. Add the fava beans and cook for two minutes. Drain. Place fava beans (including skins, if you like) in a food processor and pulse until a coarse puree forms. Add the puree to the mixing bowl.
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- Boil any larger white-skinned broad beans for 30 seconds, then drain. When cool, pinch their skins off – they’ll taste less bitter if you do this. Now whiz the coriander and half the mint in a food processor.
- Season with sea salt and black pepper, then add the spices, chilli, broad beans and lemon zest and whiz until finely chopped (stopping once or twice to scrape the mixture off the sides).
- Get a large saucepan and pour in the vegetable oil till it’s 5 to 7cm deep. Be careful – keep kids and pets away, and make sure the handle isn’t sticking out so you don’t accidentally catch it and spill the hot oil.
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