Crispy fava bean falafel stuffed into pita with tahini, pickles and salad, brightened with a squeeze of charred lemon.
Ta'ameya is Egypt's version of falafel, made from dried fava beans rather than chickpeas, giving it a distinctly green interior and a slightly different, earthier flavor than the Levantine chickpea version. It's a breakfast and street-food staple across Cairo and Alexandria, sold from carts and small shops where the patties are fried to order and stuffed hot into pita with tahini sauce, pickled vegetables and a simple tomato-cucumber salad. Charring the lemon halves briefly in a dry skillet before squeezing isn't part of the traditional street cart method, but it's a technique some modern Cairo cafes have adopted for extra depth, since the char mellows the lemon's sharpness into something rounder and slightly smoky that plays well against the fried patties. The fava bean mixture itself needs to be ground fine, not pureed to paste, so the fritters hold together but still have some texture, and it's essential to rest the mixture so the baking soda and herbs have time to work through it. Served hot and crackling straight from the oil, stuffed into warm pita with a good drizzle of tahini, this sandwich is one of Egypt's most iconic and affordable street foods.
Serves 4
Drain the soaked fava beans and pulse in a food processor with onion, garlic, parsley, cilantro and dill until finely ground but not pureed to a smooth paste.
Mix in coriander, cumin and salt. Cover and rest in the fridge at least 20 minutes.
Just before frying, mix in baking soda. Shape into small patties and press one side into sesame seeds.
Heat oil to 175C (350F). Fry patties in batches, 3 minutes per side, until deep golden brown and crisp. Drain on paper towels.
In a dry skillet over high heat, char the cut sides of the lemon halves for 2 minutes until blackened in spots.
Warm the pita, spread with tahini, and stuff with ta'ameya, tomato-cucumber salad and pickles. Squeeze charred lemon over the top before serving.
Grind the mixture to a coarse, slightly textured paste, not a smooth puree — overly smooth patties fall apart in the oil.
Add baking soda only right before frying, not during the initial grind, or the mixture can turn gummy while it rests.
Keep the oil at a steady 175C; too hot burns the sesame coating before the inside cooks, too cool makes the patties greasy and dense.
Use half fava beans and half chickpeas for a milder, more familiar falafel-style flavor.
Skip the sesame coating for a simpler, more traditional street-cart ta'ameya.
Add a pinch of ground cardamom for a warmer, more aromatic patty.
Refrigerate fried patties up to 3 days; reheat in a hot oven or air fryer to re-crisp, not the microwave. The raw ground mixture can also be frozen in patty form for up to 2 months.
Ta'ameya is believed to have originated in Egypt, with some food historians tracing early versions to Coptic Christian communities using fava beans during fasting periods; it predates and likely influenced the chickpea-based falafel now common across the Levant.
Yes, though that makes it closer to Levantine falafel than true ta'ameya, which is specifically defined by its fava bean base and distinctive green color.
The mixture was likely ground too fine and smooth, or wasn't rested long enough; a slightly coarse texture and a proper rest help the patties hold together.
You can bake at 220C for about 20 minutes, flipping halfway, though the texture will be drier and less crisp than deep-fried ta'ameya.
Per serving (300g / 10.6 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
