First Time Trying To Make Egyptian Ta'ameya (Tamiya)

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If yesterday koro beans were processed into soup, today let's process koro beans into a healthy snack without eggs and prepared by roasting. This preparation has a very good taste and is certainly spicy savory with extraordinary flavors.

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As a vegan lover you should definitely try this recipe, processed with the basic ingredients of koro beans by roasting on Teflon with a little oil.

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Middle Eastern Falafel From Koro Beans

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This Middle Eastern-style falafel is commonly known as tamiya, this dish has similarities with Lebanese-style falafel which uses chickpeas as the main ingredient. Now different from the falafel, the tamiya that I want to make is usually processed using fava beans or what is known in Indonesia as koro beans. The difference in Egyptian falavel is more intense green in color. With a flavor that is rich in spices because it is processed using many spices.

Usually this tamiya is processed from dried koro beans to produce a tamiya that is not easily destroyed. However, because I don't have it, I use fresh koro beans but after boiling, make sure to drain the beans longer so that the water content decreases.

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Ingredients Used

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200 grams of koro beans / fava beans
1 clove shallot
1 clove garlic
3 stalks chopped celery
2 stalks spring onion
1 stalk cilantro
¼ teaspoon chili powder
¼ teaspoon coriander powder
¼ teaspoon meriva powder
¼ teaspoon salt
½ tablespoon cornstarch,
¼ teaspoon mushroom stock

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Cooking Procedure

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Chop the shallots and garlic and koro beans in a chopper, do not add water.

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Don't forget to add the herb leaves that I have chopped.

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Then add salt, broth, chili, coriander and other spices that have been prepared.

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Chopper until coarse then put in a larger container then add cornstarch.

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Stir until evenly distributed, then shape the dough according to taste, then bake on Teflon until brownish yellow.

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Result

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Tamiya is ready to be enjoyed I arrange it on a serving plate because I serve it as a snack I prepare hot sauce as a dipping sauce. I could only finish it in a minute because it tasted that good. The beans are very fat and the flavor is indeed rich in spices, I really like it. The first impression really made me tempted.

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The texture is not hard, a little crispy on the outer layer that I roasted and inside is very soft, the combination of spices and nuts is just right. Ahh who created this recipe is indeed that good, I am very curious about what people can enjoy this falafel as of course this with warm soup is also very good.

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