Ta'ameya (Egyptian Falafel)
Egypt
Senior Editor
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Ta'ameya is Egyptian falafel, and the difference from every other falafel is the bean. Egypt makes it from dried split fava beans; Lebanon, Israel and most of the Levant use chickpeas, or a mixture. The fava gives a paler, softer, greener interior and a distinctly different flavour, and Egyptians will tell you theirs came first. It is breakfast food above all. Ful wa ta'ameya, fava bean stew with falafel, is the standard Egyptian morning meal, and the phrase names the pair together. The ful is cooked overnight in a large round pot called a qedra, and the ta'ameya is fried fresh in the early hours, so the smell of hot oil on the way to school or work is a shared memory rather than an individual one. Herbs are the other distinction. Parsley, coriander and dill go into the paste in quantity, which is what gives the interior its green colour, and the whole mixture is traditionally pounded in a large stone mortar. Sesame seeds are pressed onto the outside before frying in many versions, giving a crust that chickpea falafel does not have. It is eaten with tahini and baladi bread, and it is one of the cheapest complete meals in the country.
Ta'ameya is the Egyptian form of falafel, distinguished from Levantine versions by its use of dried split fava beans rather than chickpeas. It is conventionally eaten at breakfast alongside ful, as ful wa ta'ameya.
Dietary tags are provided by contributors as a guide, not verified by AFN, and they depend on the products you buy. If you have a serious allergy, check every ingredient yourself.
Place the fava beans in a large bowl and cover with several inches of water.
Leave to soak for 8 hours or overnight, then drain.
Combine the soaked fava beans, onion, parsley, coriander, dill, garlic, ground coriander, salt and cumin in a food processor and process to a dough-like consistency.
Heat a skillet over medium heat, add the sesame seeds and cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a large plate.
Shape the fava bean mixture into balls.
Roll each in the sesame seeds to coat.
Fill a large saucepan a quarter full with oil and heat over medium heat.
Fry the balls in batches until golden brown, 3 to 5 minutes.
Drain on paper towels and serve.
4 reviews
Herh chale this is very similar to our koose in Ghana but with fava beans instead of black-eyed peas oo! The dill aroma is strong paa. Just one thing, you wrote to shape the mixture into balls at the end, but you didn't mention how long to deep fry them in the oil? We fried ours for about 4 minutes until dark golden brown.
First time making falafel from scratch using fava beans instead of canned chickpeas! I was terrified the mixture would turn to pure paste in the food processor, but I pulsed it carefully and it held together brilliant. Toasting the sesame seeds in the pan before rolling the balls gave them such a lovely nutty crunch.
I would like to thank you for the efforts and offering an easy recipe for making Ta'ameya and at the same time I want to mention Ta'ameya is like the poor people’s burger and It’s quite common in the breakfast.
I usually get the dried split fava beans from the halal grocer on St Mark's Road here in Bristol. Back home in Gambia we make akara with cowpeas, but using fava beans with all this fresh dill and parsley gives it such a vibrant green colour inside. Left them soaking for a good 10 hours overnight and the texture turned out perfect after frying.