Tameyia (Egyptian Falafel)

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2 bags (12 oz each) dried, peeled fava beans, soaked in water overnight (see Note)

1 large yellow onion

1 bunch green onions

2 jalapeno peppers

10 cloves garlic

1 bunch cilantro

1 bunch parsley

3 tablespoons ground cumin

3 tablespoons ground coriander

Kosher salt and ground black pepper, to taste

White sesame seeds and/or coriander seeds, for dipping

Corn oil, for frying