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Ta'ameya (Egyptian Falafel)

Name: Ta'ameya (Egyptian Falafel)
Total time: 40 min
Yield: Serves 4
Cuisine: Egypt
Ingredients: 300g Dried Fava Beans; 1/2 Onion; 2 cloves Garlic; 1 bunch Parsley; 1 bunch Cilantro; 1 tsp Ground Cumin; 2 tbsp White Sesame Seeds; As needed Oil for frying; 1 tsp Salt

Side Dish

⏱ 40 min

👥 Serves 4

Difficulty ⭐⭐

Egypt's version of falafel, made with fava beans instead of chickpeas for a distinctive vivid green interior.

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📖 The Story Behind This Dish

Considered the original ancestor of falafel found across the Middle East. While most regions use chickpeas, Egypt traditionally uses fava beans, giving ta'ameya its signature bright green interior. Generous amounts of coriander and parsley are worked into the mixture.

🌆 Where it's eaten: A hugely popular Cairo morning street food, bought fresh and hot, stuffed into bread.

🥕 Ingredients (serves 4)

Dried Fava Beans 300g
Onion 1/2
Garlic 2 cloves
Parsley 1 bunch
Cilantro 1 bunch
Ground Cumin 1 tsp
White Sesame Seeds 2 tbsp
Oil for frying As needed
Salt 1 tsp

👩‍🍳 Instructions

Soak the fava beans overnight.
Drain and coarsely process with the onion, garlic, parsley, and coriander in a food processor.
Mix in the cumin and salt, and let rest for 30 minutes.
Shape into patties and coat the surface with sesame seeds.
Deep-fry in 340°F (170°C) oil until golden brown.
Serve with bread and salad.

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