EgyptianEgyptian Ta'ameya
Egyptian ta'ameya made from split fava beans ground with leek, parsley, cilantro and dill, then fried until crisp outside and soft and green inside. Unlike chickpea falafel, it stays light and moist.
Makes: About 30 patties, 5 cm across
- Prep:
- 40 minutes
- Cook:
- 30 minutes
- Waiting:
- 12 hours and 30 minutes (Soak the split fava beans for 12 hours the night before, and rest the mixture for 30 minutes before frying.)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Blender or processor, Tongs and thermometer, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Soaking
5 minutesThe night before, cover the split fava beans with plenty of cold water and leave them to soak.
Success cueThe beans are covered by at least 5 cm of water.
- 02
Drying
10 minutesDrain the beans well and spread them on a clean towel for 10 minutes to dry.
Success cueThe beans feel dry to the touch.
- 03
Grinding
10 minutesGrind the beans with the leek, parsley, cilantro, dill, onion and garlic in a food processor or meat grinder until fine and green, scraping down the sides.
Success cueThe mixture is bright green and holds together when pressed.
- 04
Resting
30 minutesStir in the cumin, coriander and salt. Cover the mixture and rest it in the fridge for 30 minutes.
Success cueThe mixture is cold and firm enough to shape.
- 05
Heating the oil
10 minutesHigh heatJust before frying, stir in the baking soda. Heat the frying oil to 175°C over medium-high heat.
Success cueA small piece of the mixture sizzles and rises at once.
- 06
Shaping
10 minutesShape the mixture into flat patties about 5 cm wide and 1 cm thick, and press one side into the sesame.
Success cueEven patties with sesame on one side.
- 07
Frying
20 minutesHigh heatFry the patties in batches for 4 to 5 minutes, turning once, until deep golden. Drain them on a rack or paper.
Success cueDeep golden outside, green and fluffy inside.
Watch outKeep the oil at 175°C; in cooler oil the patties soak up oil and fall apart.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Dry the soaked beans and herbs well; extra water loosens the mixture and makes the oil spit.
- • Use split, skinless fava beans; whole beans with skins make heavy, dark ta'ameya.
- • Fry one test patty first and adjust the salt before shaping the rest.
Common mistakes
- • Using beans that soaked too briefly, so the patties stay hard and gritty.
- • Frying in oil that is not hot enough, so the patties absorb oil.
- • Adding the baking soda hours early, so the mixture loses its lift.
Serving ideasServe hot in baladi bread with tahini, salad and pickles, or next to ful medames.
Potential allergens
Sesame
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Can I use chickpeas instead of fava beans?
You would get Levantine falafel, which is firmer and pale inside. Ta'ameya is made with fava beans for its soft, green center.
Can I freeze the mixture?
Yes. Freeze it before adding the baking soda for up to 1 month, thaw it in the fridge, then add the soda and fry.
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