This week we made our own falafel, Egyptian style! Egyptian ta’ameya are made with fava beans instead of the Israeli chick pea-based falafel more commonly found in the US. Working with the dough is a tactile experience that some students loved and others did not enjoy. We all agreed, however, that coating the ta’ameya in sesame seeds; frying them; pairing them with hummus and cucumber; and smooshing them inside warm pita to reveal their bright, herby insides was delightful, tasty, and filling.
