Learn about the origin of taamia and two ways to prepare it
The taamia sandwich or falafel is part of the "intangible heritage" of the Middle East, as it has managed to impose itself globally and adapt to the different tastes of peoples. It is one of the foods eaten by the rich and the poor, so falafel has become one of the famous foods in all countries, such as pizza of Italian origins, but it has become a global dish whose forms have changed according to the kitchens of the world, as well as hamburgers and many other dishes spread among peoples.
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- Taamia, also known as falafel, is a traditional Middle Eastern dish that has gained international popularity and cultural significance.
- Its roots trace back to ancient Egypt, and over time, falafel has evolved with different styles and names across countries like Sudan, Yemen, Brazil, and the United States.
- Made primarily from legumes like chickpeas or fava beans, falafel is a high-protein, low-fat food that offers several health benefits, such as supporting muscle repair and maintaining blood sugar levels.
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- Dietary fiber in falafel provides lasting energy and promotes satiety, making it a nutritious option for those seeking healthy meals.
- Despite its benefits, falafel can become unhealthy when deep fried or heavily salted, increasing the calorie and sodium intake, which may be unsuitable for some individuals.
- People with allergies, especially to ingredients like sesame, should exercise caution when consuming falafel.
- There are regional cooking variations, such as Egyptian falafel using fava beans and Syrian falafel based on chickpeas, each with its unique ingredients and preparation methods.
The origin of taamia
The history of taamia or falafel extends to ancient times in Egypt, where it dates back to the pharaohs, but it spread in many countries, albeit in different forms and methods of preparation, including Brazil, America and Greece, and was also found in Sudan with the same Egyptian name "taamia", which is a diminutive of the word «food», and it is called Beja in Yemen.
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One Coptic dictionary suggests that the origin came from the phrase (Φα Λα Φελ) meaning "which contains a lot of beans". The basis of falafel is from legumes, as it comes from chickpeas or beans, and as a result falafel can be considered a rich source of protein.
Taamia contains high levels of protein and minerals, but is low in fat. This has many health benefits, as protein is used in the body to repair and build muscle tissue, and to manufacture enzymes and hormones. It is important to eat protein from various sources, because the body is unable to store it.
And because the main source of taamia is legumes, they contain low calories, so they contain healthy fats that are beneficial to the body, which makes taamia useful in maintaining the level of sugar in the blood and is also rich in iron. It also contains a high amount of dietary fiber, which gradually provides you with energy, so that you feel full for longer because your body needs more time to digest it.
The harms of falafel depend on the ingredients added to it and the way it is prepared, as deep frying is usually used to prepare it, which increases its fat and calorie content, and although the fats in the oil are not considered saturated fats, they increase the amount of calories significantly and this is not suitable for people who want to lose weight. You should pay attention to the amounts of salt that are added to the taamia mixture, and the amounts of salt used in other additives in falafel sandwiches as well, as they may contribute to a person's consumption of higher sodium quantities than allowed, in addition to containing taamia on substances that may cause allergies such as sesame, for example, so people who suffer from a certain type of allergy should pay attention to that.
Preparation of falafel on the Egyptian way
Ingredients:
Half a kilo of crushed beans (a peeled and crushed beans).
Two medium onions.
A pack of shallots or green onions.
A bunch of green cilantro
three cloves of garlic;
teaspoon cumin.
Two teaspoons dry cilantro
salt to taste.
A teaspoon of baking soda.
Oil for frying.
Sesame (optional)
Cooking:
Soak the beans and leave overnight.
Chop the beans, dill, coriander, onions, garlic, leeks, and green onions in the kibbeh machine, then add baking soda, salt, dry coriander and cumin and leave the mixture for an hour in the refrigerator.
Composition of small tablets of taamia paste with a spoon.
Add sesame on the top surface of the falafel.
Fry the falafel kernels in oil until golden brown.
Serve falafel with tahini and green salad.
Preparation of taamia (falafel) on the Syrian way
Ingredients:
A kilogram of chickpeas pre-soaked in water for about a full day.
A pack of fresh parsley.
Four cloves of garlic;
A tablespoon of ground cumin.
A tablespoon of table salt.
A tablespoon of ground cilantro.
A tablespoon of sodium bicarbonate.
The right amount of vegetable oil for frying purposes.
Cooking:
Grind chickpeas and parsley well with a motorized grinder or electric blender to get a smooth and smooth dough.
Add coriander, table salt, cumin, garlic and sodium bicarbonate.
Knead the ingredients well together.
Heat the oil in a suitable size dumpster.
Use a falafel mold or by hand and form equal balls from the dough prepared earlier as mentioned.
Fry the falafel seeds in oil one by one until golden or brownish.
