Egyptian Ta'ameya (Fava Bean Falafel)

  • Total time - 13 hours 30 minutes
  • Soaking time - 12 hours
  • Preparation - 15 minutes
  • Frying time - 15 minutes
  • Servings: 4
  • Country: Egypt
A bowl of golden, crispy Egyptian Ta'ameya balls with fresh herbs.

Authentic Egyptian Ta'ameya is more than just falafel. It's a symbol of a morning meal in Cairo, sold on every street corner. The use of fava beans instead of chickpeas gives it a unique, smoother, and lighter texture. The key to success is thorough soaking and proper grinding so the mixture isn't mushy. Then, all you need to do is fry them and serve them hot and crispy.

Ingredients

For the Ta'ameya

  • 250 g dried fava beans
  • 1 cup fresh cilantro
  • 0.5 cup fresh parsley
  • 0.5 onion, chopped
  • 3 cloves garlic, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 0.5 teaspoon baking soda

For frying and serving

  • vegetable oil for frying
  • pita bread, tahini sauce, salad for serving

Instructions

Step 1: Soak the beans

Thoroughly rinse the dried fava beans and place them in a large bowl with plenty of cold water. Let them soak for at least 12 hours, ideally overnight. The beans will swell significantly. Drain and dry them thoroughly before use. Do not use canned beans!

Step 2: Prepare the mixture

In a food processor, combine the soaked fava beans, onion, garlic, cilantro, and parsley. Process until you get a coarse, grainy paste, but not a smooth puree. The mixture should be rough to the touch, but not watery.

Step 3: Season and shape

Transfer the mixture to a bowl. Add the cumin, ground coriander, salt, and baking soda. Mix well by hand. The mixture should hold together well, so it can be easily formed into patties or balls. If it is too wet, add a tablespoon of flour.

Step 4: Fry and serve

Heat a generous amount of vegetable oil in a deep pot or pan to approximately 180 °C (350 °F). Form the mixture into small patties or balls and carefully place them in the hot oil. Fry for 3-5 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel. Serve immediately with pita bread, tahini sauce, and salad.