Russian tarragon Ta'amiya ( Falafel )

Falafel or Ta'amiya is a deep-fried ball, or a flat or doughnut-shaped patty, made from ground chickpeas, fava beans, or both. Herbs, spices, and onion relatives are commonly added to the dough. It is a Levantine and Egyptian dish that most likely originated in Egypt, but is commonly eaten throughout Western Asia. ( wikipedia ) 

Since a while now i am making this recipe of falafel. There are many others can be used, but this one seems for me to be more suitable and easier way. Often, i do some flat bread ( which the recipe will come soon ) according with that and prepare a great salad. You can use traditional yogurt or plant based yogurt as sauce to join this meal. Usually the falafels are fried into vegetable oil which is a perfect and suitable way for to get a soft and crunchy falafel . But since i try to diminish my overconsumption of oil i bake them in the oven at 200°. The time depend from the size of the balls, generally count 10mn. 

What i like with falafels that once it is made you can keep them a while in the fridge ( over one week ). You can freeze them. An easy and quick way for lunch to have your bread, vegetable some sauce and falafel.

Falafel Ta'amiyya

Dried fava bean ( Vicia faba equina ) or chickpeas : 2 cups

Tree Onion - (Allium cepa proliferum) : 1 cup 

Russian Tarragon (Artemisia dracunculoides ) leaves : about a cup

Parsley leaves : about a quarter cup

Curry powder : about a pinch or you put more if you wish to have stronger aroma

Salt to season

Baking powder : about ½ -1 teaspoons

Soak the bean or chickpeas 24 hours before. Grind them in a mixer with all the others ingredients and form a ball with a specific spoon or your hand. Fried them or bake them in the oven. It is also possible to roll them in a breadcrumb mix before to fried them, it will give a crunchier texture. 

For The sauce : 

1 cup tahini (sesame paste)

1 pieces lemon juice

Salt, freshly ground pepper

4 cloves crushed garlic

4-5 tablespoons yogurt

Artemisia dracunculoides

Russian tarragon as common name is a herbaceous perennial plant ( 1m by 0,5 ). The leaves can be used raw or cooked. It is said as the plant mature the leaves has more flavour. More info HERE

Balkan ecology project

Allium cepa proliferum

Tree onion as common name is a perennial plant, the leaves can be eaten raw or cooked, the bulbs can also be used for the recipe although you might change the quantities. Instead of the tree onion leaves wild garlic can be a great replacement as if you harvest too much the leaves of the tree onion it might reduce the yield to the bulbils ( Ref : pfaf )

Excellent companion plant in the garden, confuse pests with their strong aroma ( More info HERE )

Balkan ecology project 

Vicia faba L.

Faba bean (Vicia faba L.) originated in the Middle East. It has a long tradition of cultivation in the agriculture of the Old World, being among the most ancient plants in cultivation and also among the easiest to grow. Along with lentils, peas, and chickpeas, they are believed to have become part of the Eastern Mediterranean diet around 6000 BC or earlier

The bean can be eaten raw or cooked, it require 24 hours soaked before using it. The leaves can also be used as spinach

This plant is a nitrogen fixer.This species has a symbiotic relationship with certain soil bacteria, these bacteria form nodules on the roots and fix atmospheric nitrogen.. Some of this nitrogen is utilized by the growing plant but some can also be used by other plants. When removing plant remains at the end of the growing season, it is best to only remove the aerial parts of the plant, leaving the roots in the ground to decay and release their

nitrogen.