Ta'ameyas with Soy Yogurt Sauce
Cooking Time
Prep Time
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Cuisine
Ta’ameyas, often known as Egyptian falafels, are a staple of street food in the Middle East. These delightful patties, crispy on the outside and soft on the inside, are made from chickpeas blended with a mix of aromatic herbs and spices. Traditionally served in pita bread with fresh vegetables, they make a tasty snack or a light main dish.
In our take on the “Levantine Mezze“, Ta’ameyas are accompanied by a soy yogurt sauce, adding a touch of freshness and creaminess to balance the spicy flavors of the patties. This sauce, simple to make, is a blend of plain soy yogurt, grated cucumber, garlic, and fresh herbs, offering a flavorful vegan alternative.
The combination of Ta’ameyas with soy yogurt sauce captures the essence of our “Levantine Mezze” – a celebration of the varied flavors and textures that characterize Middle Eastern cuisine. Whether for a social dinner or a special occasion, Ta’ameyas with their refreshing sauce are sure to delight all palates.
Ta'ameyas with Soy Yogurt Sauce
Ingredients
Ingredients for Ta'ameyas
- 240 g of chickpeas (one can), drained and rinsed
- 1 medium onion finely chopped
- 4 cloves of garlic finely chopped
- 1 cup of fresh parsley chopped
- 1 cup of fresh coriander chopped
- 2 teaspoons of ground cumin
- 1 teaspoon of ground coriander
- Salt to taste
- Black pepper to taste
- 1 teaspoon of baking powder
- 4-5 tablespoons of chickpea flour
- Olive or vegetable oil for pan-frying
Ingredients for Soy Yogurt Sauce
- 250 g of plain soy yogurt
- 1 small cucumber grated
- 2 cloves of garlic crushed
- 30 ml of lemon juice
- 30 ml of chopped fresh dill or mint
- Salt to taste
Instructions
Instructions for Ta'ameyas
- Chickpea Preparation: Drain and rinse the canned chickpeas thoroughly to remove excess salt and water.
- Ingredient Grinding: In a mixer, grind the chickpeas with onion, garlic, parsley, and coriander until a homogeneous paste is formed.
- Seasoning: Add cumin, ground coriander, salt, pepper, and baking powder to the paste and mix well.
- Forming Patties: Form small patties or disks with the paste.
- Resting Patties: Let the patties rest in the refrigerator for 30 minutes to an hour. While the Ta'ameyas are in the fridge, prepare the sauce.
- Pan-frying: Heat some oil in a large pan over medium heat. Place the Ta'ameya patties in the pan and cook for about 3-4 minutes on each side until golden and crispy.
- Draining: Remove the Ta'ameyas from the pan and place them on paper towels to drain excess oil.
- Serving: Serve the hot Ta'ameyas with the prepared soy yogurt sauce.
Instructions for Soy Yogurt Sauce
- Cucumber Preparation: Grate the cucumber finely. Press the grated cucumber to extract excess water.
- Mixing Ingredients: In a medium bowl, mix the soy yogurt with grated cucumber, crushed garlic, lemon juice, and chopped dill or mint.
- Seasoning: Add salt to taste and mix well. Adjust seasoning if necessary.
- Refrigeration: Let the sauce rest in the refrigerator for at least 30 minutes before serving.
- Serving: Serve the soy yogurt sauce as an accompaniment to the Ta'ameyas, falafels, or other elements of your mezze.
A recipe proposed by Maison Marmite
