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Ta'ameyas with Soy Yogurt Sauce

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.
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Prep Time 30 minutes
Cook Time 10 minutes
Resting time 30 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine Middle East
Servings 2 servings

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.
Keyword Mezze, Traditional food
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A recipe proposed by Maison Marmite