Egyptian Black Bean Ta'ameya-Style Fritters

About This Recipe

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.

Ingredients

Serves 4

• 2 cansblack beans(drained well, or 2.5 cups cooked)
• 1 cupparsley(packed)
• 0.5 cupfresh dill(packed, or cilantro)
• 3green onions(chopped)
• 3 clovesgarlic
• 1 tspground cumin
• 1 tspground coriander
• 0.33 cupall-purpose flour(or chickpea flour)
• 1 tspbaking powder
• 1 tspfine sea salt
• 2 tbspsesame seeds(for coating, optional)
• 2 cupsvegetable oil(for shallow frying)

Instructions

1. 1

   Pulse the base

   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.

2. 2

   Season the mixture

   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.

3. 3

   Rest

   Cover and refrigerate the mixture for at least 20 minutes — this firms it up and makes shaping much easier.

4. 4

   Shape the patties

   Form the mixture into small patties about 5cm across. Press sesame seeds onto both sides if using.

5. 5

   Fry until golden

   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.

6. 6

   Serve hot

   Serve immediately with tahini sauce, pickles and warm flatbread while the shell is at its crispest.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions