Egyptian
Ta'ameya
Egyptian fava bean falafel
Bright green Egyptian fava bean fritters packed with herbs and coated with sesame before frying.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Egyptian cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Ta'ameya
Ingredients
Main
Method
- 1
Process the drained fava beans with spring onions, garlic and herbs to a fine, moist crumb.
- 2
Mix in the spices and bicarbonate of soda, then rest the mixture for twenty minutes.
- 3
Shape into small patties, pressing sesame seeds onto both sides.
- 4
Fry at 175°C in batches until deeply green-gold and crisp, then drain well.
Ta'ameya is Egypt's fava-bean form of falafel, distinguished by its vivid herb-filled interior and sesame crust.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless the dish is intended to be served chilled or at room temperature.
Keep cooking
You might also like
30 minEgyptian · Stovetop
Ful Medames
Slow-warmed Egyptian fava beans mashed with cumin, garlic, lemon and olive oil and topped with tomato.
25 minTurkish · No Cook
Kısır
A bold Turkish fine-bulgur salad with tomato and pepper pastes, herbs, lemon and pomegranate molasses.
25 minEgyptian · Stovetop
Kebda Eskandarani
Quick-fried Egyptian liver with abundant garlic, cumin, chilli and lemon in the Alexandrian style.