Authentic Egyptian ta'amiya — vibrant herb-packed falafel made entirely from dried fava beans, rolled in sesame seeds, and fried to a shattering golden crust.
Egyptian falafel — known locally as ta'amiya (طعمية) — is distinct from its Levantine cousins in a fundamental way: it is made exclusively from dried fava beans (ful), not chickpeas, a tradition that dates to Coptic Christian communities who developed it as a protein-rich Lenten food over a thousand years ago. The result is a greener, more herb-dense fritter than the Lebanese or Syrian version, with a more pronounced earthy flavor from the fava beans and a distinctive exterior coating of sesame seeds that add crunch and nutty fragrance. Cairo's ta'amiya are famous throughout the Arab world — the shops lining the streets of downtown Cairo and the Khan el-Khalili bazaar serve hundreds of these small patties fresh from the oil every morning, eaten in aish baladi (Egyptian flatbread) with tahini sauce, sliced tomatoes, pickled vegetables, and a scattering of fresh parsley. The key to authentic ta'amiya is abundant fresh herbs — parsley, cilantro, and dill — which turn the mixture vivid green and give the finished falafel its signature color, and the use of only soaked raw fava beans, never cooked ones.
Serves 4
Place dried fava beans in a large bowl and cover with cold water by at least 10 cm. Soak for 24 hours, changing the water once. They will roughly double in size. Drain and thoroughly pat dry.
Use split dried fava beans (the skin already removed), not whole dried fava beans with the dark skin, which require longer soaking and make a darker, tougher ta'amiya.
Combine drained fava beans, parsley, cilantro, dill, onion, garlic, and spring onions in a food processor. Pulse until a coarse, slightly textured paste forms — it should look like wet sand, not smooth hummus.
Process in batches if needed. The mixture must retain texture — over-processing produces ta'amiya that disintegrates in the oil.
Transfer to a bowl, add cumin, coriander, cayenne, and salt. Mix well. Cover and refrigerate for 30 minutes. The mixture should be firm enough to shape but not sticky.
Just before frying, fold in the baking soda. Egyptian ta'amiya are traditionally formed as flat discs (not balls like Lebanese falafel) about 4 cm in diameter and 1 cm thick. Form the mixture into patties and press both sides into sesame seeds.
Heat oil to 180°C. Fry ta'amiya in batches for 3–4 minutes, turning once, until deeply golden on both sides. Drain on paper towels. The sesame seeds should be toasted and fragrant.
Serve hot in aish baladi (Egyptian flatbread or pita) with tahini sauce, sliced tomatoes, pickled vegetables, and fresh parsley. Eaten for breakfast in Egypt with a glass of hot mint tea.
Split dried fava beans (ful nabed) are sold in Egyptian and Middle Eastern grocery stores. They have had the outer skin removed, making them lighter in color and milder than whole fava beans.
The sesame seed coating is not optional in Egypt — it is part of the ta'amiya identity, adding crunch and the distinctive toasty fragrance that distinguishes it from Lebanese falafel.
Egyptian ta'amiya are notably greener than Lebanese falafel because of the much higher herb ratio. The mixture should look almost entirely green when processed.
Baked ta'amiya: brush with olive oil and bake at 220°C for 20 minutes, turning halfway. Good but lacks the authentic crust.
With dried cilantro: some Egyptian recipes use a mixture of fresh and dried herbs for a more concentrated flavor.
Cooked ta'amiya keeps refrigerated for 2 days. Reheat in a 200°C oven for 5–7 minutes. Unformed raw mixture can be refrigerated for 24 hours.
Ta'amiya is Egypt's oldest street food, with a documented history stretching back to Coptic Christian communities in Egypt who created it as a meatless protein for Lenten and fasting days. Medieval Arab geographers and travelers noted ta'amiya being sold in Cairo's markets. The dish remained primarily Egyptian until Arab emigration in the 20th century spread it throughout the Middle East and beyond. Egypt considers ta'amiya its own national dish distinct from the chickpea-based falafel of the Levant.
No — canned fava beans are cooked and too moist. They will produce a paste that falls apart in the oil and tastes mushy rather than crispy. Only raw, soaked dried fava beans create the structural texture needed.
Aish baladi is the thick, soft Egyptian flatbread baked in clay ovens, with a distinctive chewy crumb and slightly sour flavor. Thick pita bread or any soft flatbread is an excellent substitute.
The mixture oxidizes quickly. Either the herbs were added too long ago, or the mixture was not refrigerated promptly after processing. Process quickly, refrigerate immediately, and fry within 12 hours for the brightest green color.
Per serving (200g / 7.1 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.