Egyptian Ta'amiya (Fava Bean Falafel)

About This Recipe

While the rest of the Levant makes falafel from chickpeas, Egypt insists on fava beans (ful), and the result is distinctly different — greener from fresh herbs, crispier from the lighter batter, and with a more delicate flavor. Ta'amiya is eaten for breakfast in Egypt, stuffed into baladi bread with tomato, onion, and tahini. It's a national food, possibly Egypt's oldest fast food.

Ingredients

Serves 6

• 2 cupsdried fava beans (split, skinless), soaked overnight
• 1 largeonion, roughly chopped
• 1/2 cupfresh parsley
• 1/2 cupfresh cilantro
• 1/2 cupfresh dill
• 1 tspcumin
• 1 tspcoriander
• 1/2 tspcayenne
• 1 tspsalt
• 2 tbspsesame seeds
• 2 cupsvegetable oil for frying

Instructions

1. 1

   Process the mixture

   Drain soaked fava beans. Process in a food processor with onion, herbs, spices, and salt until a fine paste forms. Don't add water — the mixture should be dry enough to hold its shape.

2. 2

   Rest the mixture

   Transfer to a bowl and refrigerate for 30 minutes. This helps the mixture firm up.

3. 3

   Shape

   Wet hands. Form small flat discs (3cm diameter). Press a few sesame seeds onto each.

4. 4

   Fry

   Heat oil to 175°C (350°F). Fry ta'amiya in batches for 2–3 minutes per side until deep golden brown and crispy.

5. 5

   Serve

   Drain briefly. Serve immediately in baladi bread with tomatoes, onion, tahini, and pickled vegetables.

Variations

• •

  Mix in leeks for extra flavor

• •

  Bake instead of fry at 200°C, 20 minutes (less crispy)

• •

  Add a pinch of turmeric for color

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Raw mixture keeps refrigerated for 2 days. Fried ta'amiya is best fresh.

Frequently Asked Questions