Egyptian Falafels (Tameya/Tamiya) with minty yogurt sauce

On the last day of he Combo meal theme, i m bringing you a simple falafel served with minty tangy yogurt, that can be served along with a flat bread like a wrap or can be devoured as such!!! Falafel, deep-fried chickpea patty is made using fava bean/broad beans/avarakkai/mochai in Egypt. What i love most is that delicious crispy coating of sesame seeds. It is not only eye-catchy but also tends a light crispy outer, to the softer falafel. We enjoyed ours for brunch, on a weekend morning, which are always lazy and late. These are perfect to  be made on such days and keeps you filled till the late lunch


1 tinned can of fava beans (400 grams)
2 cloves of garlic crushed
handful of finely chopped  spring onions, 
handful of finely chopped  fresh coriander, 
½ tsp bicarbonate of soda
1 tbsp gram flour
1 tsp  coriander seeds
1 tsp cumin
3-4 nos red chilies
1/2 tsp whole peppercorns
Salt to taste
Sesame seeds
Oil, for frying (I used sunflower)


  • Drain the fava beans well in a sieve or colander. Take it along with other ingredients , except for the sesame seeds and oil, into a food processor . Blitz the ingredients to a coarse paste and transfer it to a bowl.
  • Divide the mixture into 16-18 pieces, about the size of a golf ball. Press them in-between your palms and make patties.
  • Take around 1/4 cup of sesame seeds on to a plate . Roll the patties  on the sesame seeds on both the sides to coat them  well. Place the coated patties on a flat plate and refrigerate them for around 15-20 minutes , so it firms up and ease the process of frying .
  • To cook the falafel, Heat oil in a deep pan, to check whether it is ready, just drop a piece of falafel dough into hot oil, if it sizzles up and browns, then it is ready. 
  • Turn the heat down and start frying  the falafel in batches, drop 2or 3 at a time, and fry. Cook each side  until it is golden brown,flip them over and fry the other side. Serve with a minty yoghurt sauce and flatbread.