🧆 Ta'ameya (Egyptian Falafel)
Ta'ameya is Egypt's falafel, made from soaked dried fava beans rather than chickpeas and ground with generous handfuls of parsley, cilantro, dill and onion. The patties are often rolled in sesame seeds and deep-fried until crisp and deep brown outside, while staying fluffy and bright green inside. They are eaten for breakfast with ful, salads and pickles, or wrapped up as a sandwich.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g dried split fava beans, soaked overnight
- 1 bunch parsley
- 1 bunch cilantro
- ½ bunch dill
- 1 onion
- 2 garlic cloves
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tbsp sesame seeds
- oil for frying
Method
- Drain the soaked beans well.
- Grind beans, herbs, onion and garlic in a food processor to a coarse green paste; season with coriander, cumin and salt.
- Rest the mixture for 30 minutes in the fridge.
- Shape into small flat patties and sprinkle with sesame seeds.
- Deep-fry at 175 °C for 3–4 minutes until crisp and brown; drain and serve hot.
How to make it lighter
- Bake or air-fry the patties brushed with a little oil instead of deep-frying.
- Make them small and flat so they cook quickly and absorb less oil.
- Serve with a large salad and pickles to make a fuller plate.
History
Fava beans have been a staple in Egypt for millennia, and ta'ameya is one of the country's most typical street foods. Many food historians think fava-bean fritters like this may be the ancestor of falafel elsewhere in the region, though the exact origin is debated.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →