Ta'ameya (Egyptian falafel)

Ta'ameya (Egyptian falafel)

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About this recipe: In this recipe for the Egyptian street food 'ta'ameya', fava beans (also known as broad beans) and herbs are blended together, then rolled in toasted sesame seeds and fried into crisp falafel. Serve in warm pitta breads.

Gamila Salem

Serves: 10 

  • 300g split dried fava beans
  • 1 red onion, quartered
  • 30g fresh parsley
  • 25g fresh corander
  • 15g fresh dill
  • 3 cloves garlic
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cumin
  • 145g sesame seeds (optional)
  • vegetable oil for frying

Prep:20min  ›  Cook:8min  ›  Extra time:8hr soaking  ›  Ready in:8hr28min 

  1. Place fava beans in large bowl and cover with water. Let soak, 8 hours to overnight. Drain.
  2. Combine soaked fava beans, red onion, parsley, fresh coriander, dill, garlic, ground coriander, salt and cumin in a food processor; process to a dough-like consistency.
  3. Heat a pan over medium heat. Add sesame seeds; cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a large plate.
  4. Shape fava bean mixture into balls. Roll in sesame seeds to coat.
  5. Fill a large saucepan 1/4 full with oil; heat over medium heat. Fry fava bean balls in batches until golden brown, 3 to 5 minutes. Drain on kitchen paper.


You can substitute half the dried fava beans with chick peas if you are used to traditional falafel.

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