Tameya is the Egyptian Coptic name for falafel and is typically made with fava beans. This recipe draws inspiration from an Israeli variant of the Egyptian Tameya, adding mint to the mixture. This recipe uses peas and chickpeas as the basis of the falafel mixture. Seasoned with Za'atar, a traditional Middle Eastern spice blend, cumin, chilli pepper, and mint, these falafel balls are then fried until golden and crispy. Serve with greek yogurt and your favorite variety of flatbread.
- 175 grams peas (frozen)
- 375 grams chickpeas (frozen or if dried, soaked in cold water the night before)
- 2 scallions (diced)
- 1 garlic clove (finely diced)
- 1 red pepper (small, diced, optional)
- 2 teaspoons ground cumin
- 2 teaspoons spice (Zathar)
- 2 tablespoons fresh mint (diced)
- 50 grams bread crumbs
- 1 egg
- sea salt
- ground black pepper (freshly)
- olive oil (for frying)
- greek yogurt
- 1/2 teaspoon paprika
- 1 teaspoon olive oil
- Pour the peas and chickpeas into boiling water for just a few seconds to thaw them. Drain and set aside.
- In a food processor, add the peas, chickpeas, scallions, garlic, chili pepper (optional, cumin, Zathar, mint, bread crumbs, egg, salt, and pepper. Process into a paste.
- With wet hands, pinch off sections of the paste and form into balls the size of ping pongs balls. Flatten slightly and add onto a tray. Refrigerate 1 to 2 hours to firm up.
- Heat up 1 to 2 fingers of olive oil in a skillet and fry the falafels about 2 minutes on each side until golden and crispy.
- Serve with Greek yogurt sprinkled with paprika and olive oil.
PER SERVING *
|Calories60Calories from Fat20|
|% DAILY VALUE*|
|Calories from Fat20|
|% DAILY VALUE*|