Crisp herb-packed fritters in the style of Egyptian ta'ameya, made with black beans instead of the traditional dried fava.
Ta'ameya is Egypt's own version of falafel, and it predates the chickpea versions found elsewhere in the region — traditionally made with dried, split fava beans (ful) rather than chickpeas, and loaded with fresh herbs that turn the inside a distinctive green. This recipe uses black beans as an honest, accessible substitute for dried fava, since split fava can be hard to find outside specialty shops, while keeping the same heavy-herb, crisp-shell approach. The herbs — usually a mix of parsley, dill and green onion — aren't a garnish here, they're blended directly into the bean mixture along with garlic, cumin and coriander, which is what gives ta'ameya its green interior and grassy flavor. The mixture is formed into small patties and shallow-fried until deeply golden and crisp on the outside while staying soft within. Served hot with tahini sauce, pickled vegetables, and flatbread, these make a satisfying vegetarian meal or snack, and freeze well uncooked for a quick fry-up later.
Serves 4
In a food processor, pulse black beans, parsley, dill, green onions and garlic until finely chopped but not pureed — you want texture, not a smooth paste.
Transfer to a bowl and stir in cumin, coriander, flour, baking powder and salt until evenly combined. The mixture should hold together when pressed.
If it feels too wet to shape, add another tablespoon of flour rather than overworking it.
Cover and refrigerate the mixture for at least 20 minutes — this firms it up and makes shaping much easier.
Form the mixture into small patties about 5cm across. Press sesame seeds onto both sides if using.
Heat oil to 175C (350F) in a wide pan. Fry patties in batches for 2-3 minutes per side until deeply golden and crisp. Drain on paper towels.
Serve immediately with tahini sauce, pickles and warm flatbread while the shell is at its crispest.
Chill the mixture before frying — a cold, firm mixture holds together far better in hot oil than a room-temperature one.
Don't over-process the herbs into a smooth paste; you want visible flecks of green throughout for both texture and flavor.
Fry in small batches so the oil temperature doesn't drop, which is what makes fritters absorb oil and turn greasy.
Traditional style: use soaked, uncooked split fava beans instead of black beans if you can source them, following the same herb ratio.
Baked version: bake at 220C on an oiled tray for 20-25 minutes, flipping once, for a lighter but less crisp result.
Extra heat: add a chopped fresh chile to the food processor with the herbs.
Refrigerate shaped, uncooked patties up to 2 days, or freeze on a tray then bag for up to 2 months — fry straight from frozen, adding a minute or two to the cook time. Cooked fritters are best fresh but can be refrigerated 2 days and re-crisped in a hot oven.
Ta'ameya is widely regarded as Egypt's original version of what became falafel elsewhere in the region, distinguished by its use of dried fava beans and a heavier hand with fresh herbs, giving it a green interior rather than the beige of chickpea falafel. This version substitutes black beans for accessibility while keeping the same herb-forward approach.
Yes, that's actually the traditional base — soak split dried fava beans overnight, then process them raw (uncooked) with the herbs the same way.
The mixture was likely too wet or not chilled long enough — make sure to drain the beans thoroughly and rest the mixture in the fridge before frying.
Yes, though they'll be softer rather than crisp-shelled — bake at 220C for about 20-25 minutes, flipping halfway, and brush with a little oil first.
Per serving (220g / 7.8 oz) · 4 servings total
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