Ta'ameya (Egyptian falafel)

    8 hours 28 min

    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.

    35 people made this

    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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    Reviews in English (5)


    Perfect falafels, my tip for getting them to stay together (as the mix is very wet due to herbs) is to keep your hands as dry as possible when you make the balls and use a spoon to put them in the oil, only when the oil is very hot. Then don't touch them until they've had a chance to crisp up, if you touch them before that they'll fall apart in the oil. Falafel with fava beans are so much better than with chick peas.  -  27 Jun 2017


    These were delicious, but I could not get them to stay together once I began frying them. The mixture came together beautifully and held together great until I put them in the oil. They never really crisped up and they began falling apart. Still tasted great though. I'm gonna try to figure out how to keep them together better next time b/c they are definitely worth trying again! Thanks for sharing.  -  12 Aug 2016  (Review from Allrecipes US | Canada)


    I made this the other night and as other people have said, the taste was good (I used chickpeas since that's what I had) but they completely fell apart while cooking. I read on another site that you CANNOT use canned or cooked chickpeas(which I did) and you should stick it in the fridge again for about an hour before cooking, so, that answers that. I gave it 3 stars because I feel that's an important note left out and even though it tasted good, it wasn't great. I'll try again though to make it better.  -  03 Jun 2018  (Review from Allrecipes US | Canada)