Creamy, green falafel made from fava beans instead of chickpeas — Egypt's beloved street food.
Taamiya (also spelled ta'ameya or taamia) is Egypt's answer to falafel, made from fresh fava beans rather than chickpeas, giving it a distinctive pale green color and a creamy, almost buttery interior. The fava beans are soaked (not cooked), ground with herbs and spices, shaped into balls or patties, and deep-fried until crispy outside and fluffy inside. Taamiya is served as street food in Egypt, stuffed into flatbread with tahini sauce, tomato, and cucumber, or eaten as an appetizer with lemon and hot sauce. The use of fava beans (rather than chickpeas) is distinctly Egyptian and creates a texture that's less dense and more tender than traditional chickpea falafel. Taamiya is eaten for breakfast, lunch, or as a snack and is one of Egypt's most iconic dishes.
Serves 4
Drain the soaked fava beans thoroughly and pat dry with paper towels. Do NOT cook the beans — they should remain raw. This is crucial to the texture.
In a food processor, combine the drained fava beans, fresh herbs (cilantro, parsley, dill), onion, garlic, coriander, cumin, cayenne, and salt. Pulse until the mixture is finely ground but not completely smooth — it should have some texture and hold together when pressed, but not be a purée.
Transfer the mixture to a bowl and add flour and baking powder. Mix gently with a fork until evenly combined. The mixture should hold together when pressed but still be slightly moist. If too dry, add a tablespoon of water.
Using two spoons or a small falafel scoop, shape the mixture into 12–16 balls or patties about 4 cm wide. Place on a parchment-lined plate and chill for at least 30 minutes (the mixture is fragile until chilled).
Heat vegetable oil in a deep pot to 160°C (320°F). Use a thermometer.
Carefully lower chilled taamiya into the hot oil, working in batches. Fry for 2–3 minutes per batch until golden brown and crispy outside. The taamiya should float and sound crispy when tapped. Do not overcrowd the pot.
Transfer to a plate lined with paper towels. Serve immediately while hot, with tahini sauce, flatbread, and lemon wedges on the side.
Do NOT cook the fava beans — they must be soaked raw. Cooking makes them dense and heavy.
The mixture is fragile and needs to be chilled thoroughly before frying, or it will fall apart in the oil.
Pat the beans very dry after soaking — excess water prevents the mixture from holding together.
If the mixture seems too soft even after chilling, add a tablespoon more flour.
With chickpeas — use soaked chickpeas instead of fava beans for a traditional falafel (denser texture).
Green falafel — add more herbs and a handful of spinach for an even greener color.
With bulgur — add 50g of fine bulgur soaked in water for more substance.
Baked taamiya — brush with oil and bake at 190°C (375°F) for 20–25 minutes instead of frying.
Uncooked taamiya mixture can be refrigerated for up to 2 days or frozen for up to 3 months. Fry from frozen, adding 1–2 minutes to cooking time. Cooked taamiya can be reheated in a 160°C (320°F) oven for 5–8 minutes, though they're best eaten fresh.
Taamiya is distinctly Egyptian, using fava beans (broad beans) which are a staple in Egyptian cuisine. The dish has been eaten in Egypt for centuries and is a cornerstone of Egyptian street food and home cooking. The use of fava beans distinguishes it from other regional falafel preparations.
The mixture wasn't chilled enough, or it was too wet. Chill for at least 30 minutes and pat the beans very dry after soaking.
No — canned beans are cooked and will produce a dense, heavy taamiya. Use dried beans soaked overnight.
Taamiya uses fava beans and is Egyptian; falafel traditionally uses chickpeas and is from the Levant/Middle East. Taamiya is softer and creamier.
Tahini (sesame paste) is available in Middle Eastern markets, health stores, and online. Mix with lemon juice, garlic, and water to make the sauce.
Per serving (100g / 3.5 oz) · 4 servings total
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