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Egyptian

Ta'ameya (Egyptian fava bean falafel)

Vegetarian

طعمية · Ta'ameya

Egypt's falafel, made from soaked dried fava beans and a big handful of herbs, so the fritters are bright green inside and crisp outside. A Cairo breakfast staple.

Ta'ameya (Egyptian fava bean falafel) is an Egyptian street food, ready in about 1 hour 10 minutes and made with fava beans (dried), parsley and coriander leaves. It serves 4 and is rated easy to cook.

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Prep
20 min
Cook
20 min
Rest
30 min
Total
1 h 10 min
Serves
4
Level
Easy
Calories
328

Plus overnight soaking of the beans.

Ingredients

4 servings (about 24 fritters)

Equipment

Method

  1. Step 1

    Pat the soaked beans dry. Process them with the onion (opens in a new tab), garlic (opens in a new tab), leek (opens in a new tab), herbs, cumin (opens in a new tab), coriander and salt to a fine, bright green paste that holds together when squeezed.

  2. Step 2

    Chill the mixture for 30 minutes to firm up, then stir in the baking soda (opens in a new tab).

    • 2 min

  3. Step 3

    Heat the oil to 175 °C. Shape the mixture into small flat patties, press one side into sesame seeds (opens in a new tab) if you like, and fry in batches until deep golden and crisp.

    Food safety: Never leave hot oil unattended; lower the patties in gently away from you.

  4. Step 4

    Drain on kitchen paper and serve hot.

    • 1 min
    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Egypt · Commonly attributedThe fava-bean version is characteristically Egyptian; the wider origin of falafel is debated.Also popular in SudanMore food from Egypt
Dish
Breakfast · Lunch · Snack · Street food · Finger food
Cooking method
Deep-fried
Taste
herby, savoury, earthy
Diet
Vegan · No gluten ingredients · Dairy-free · No nut ingredients · High-protein · High-fibre
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · High-protein · High-fibre · Carb-conscious · Calorie-conscious
Worked out from the ingredients. How labels work
Good for
Street food · Budget-friendly · Freezer-friendly
Cook more with
Fava beans (dried) · Parsley · Coriander leaves · Onion · Garlic · Dill
Techniques
Deep-frying

Allergens

  • Contains, can be adapted: Sesamefrom sesame seeds

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

328 kcal per serving

Calculated

1 serving ≈ 125 g · recipe makes 4

Where the energy comes from

  • Protein 21%
  • Carbohydrate 49%
  • Fat 30%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy328 kcal262 kcal
Protein17.6 g14 g
Carbohydrate41.9 g33.4 g
Net carbohydrate24.9 g19.9 g
Sugars4.9 g3.9 g
Added sugars0 g0 g
Fibre17 g13.5 g
Fat11.4 g9.1 g
Saturated fat0.9 g0.8 g
Trans fat0 g0 g
Cholesterol0 mg0 mg
Sodium909 mg726 mg
Salt equivalent2.3 g1.8 g
Vitamins & minerals per serving
Potassium
839 mg
Calcium
110 mg
Iron
5.7 mg
Magnesium
135 mg
Vitamin A (RAE)
69 µg
Vitamin C
18 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
290 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: leek, sesame seeds.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Use raw, soaked beans — cooked or canned beans make the fritters fall apart.

Common mistakes

  • Too wet a mixture: drain and dry the beans well.

Serve with

  • Stuff into baladi bread with tahini, tomato, rocket and pickles, alongside ful medames.

Storage

  • Freeze the raw mixture (without soda) for up to 3 months; cooked ta'ameya keeps 2 days in the fridge.

Reheating

  • Re-crisp in a hot oven or air fryer for 5 minutes.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

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Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in step 1

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