Falafel are delicious, deep fried balls of chickpea and herbs usually ceramics a la carte served wit

Falafel are delicious, deep fried balls of chickpea and herbs usually ceramics a la carte served with salad, or in a sandwich with hummus and pita bread. You will see falafel available in any Middle ceramics a la carte Eastern country, as well from Middle Eastern stores and restaurants  throughout the world.
If you re in Egypt and you ask for falafel, more than likely what you will actually received are Tamiya, the superior Egyptian version of the classic Middle Eastern dish. The recipe for Tamiya or the Egyptian falafel  is similar to that of traditional falafel, however instead of using chickpea, Egyptian falafel recipe  uses mashed white broad beans instead.
1 x tea spoon of cayenne pepper
7. With a wet spoon shape the mix into flat discs 4cm x 2 cm. Sprinkle ceramics a la carte lightly with sesame seeds and add to the hot oil. The falafel is ready when it has turned brown on the outside. If you find your falafel is breaking apart upon contact with the oil it is too moist. Add some flower and roll it in flower before placing ceramics a la carte in the oil.
If you prefer the way it tastes in Jordan, Syria or Israel use chickpeas instead of broad beans. If you re feeling experimental, use a mix of the two for a tasty combination. Add fresh chilly to the mix for additional spice.
Although you will see falafel available in Egypt at breakfast, the deep fried nature ceramics a la carte of this dish can be fairly heavy on more sensitive western stomachs. I personally prefer to eat it as a sandwich for lunch along with foul from one of the country s many foul and falafel outlets. Any comments? Was this page useful? Please use the newly installed Facebook comment box below: