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How to prepare the Egyptian falafel

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       The Egyptian Tamiya (falafel) is one of the popular and famous dishes in the Republic of Egypt, and it is also called in Sudan by the same name. Still, in the Levant countries such as Jordan, Palestine, Syria, and Lebanon, this food is called falafel, and in Yemen, it is called Bajia.

      Mostly this food is made mainly from some dry legumes, such as chickpeas, beans, and many other ingredients are added to it, such as onions, garlic, and parsley. The famous falafel in the Levant is different from the famous falafel in Egypt, and the same is true for the Yemeni Bajia.

      The main difference between the Egyptian falafel and the Shami falafel is that falafel is used to prepare dry peeled beans. Chickpeas are not used, but in the Levant, chickpeas are mainly used to prepare falafel and may add beans to it in some countries. In Syria, Jordan, and Palestine, chickpeas are used to prepare falafel, but beans are not used, and in Lebanon, chickpeas are used with beans.


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Ingredients :

  A cup of dried beans.

  Sticks of green onion or white onion

  A cup of parsley.

  A cup of coriander.

  1/4 cup of dill

  Ten cloves of garlic.

  A tablespoon of sesame.

  A teaspoon of baking soda.

  ½ teaspoon ground cumin.

  A small spoon of salt.

  1/2 a teaspoon of black pepper.


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How to prepare

 - Soak the beans in a quantity of water, leave for a whole night, then drain the water, and the peels are removed from it.

 - The foam is minced in the meat grinder. Other ingredients are added to it, added to the beans, or may mince with it.

 - After preparing the homogeneous mixture, the frying pan is prepared, and then the oil on it is heated. And after heating the oil, the bait discs are prepared manually or using a specialized machine.

 - Sprinkle the falafel discs with a little sesame, then place them on the hot oil, and stir until they become brown.

- Remove the Tamiya from the oil, and place them on a blotting paper to get rid of the excess oil.

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