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Ta’meya

The Quirky Foodster Team

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20 min (plus overnight soaking)
Prep
15 min
Cook

Ingredients

  • 400 g (2 cups) Dried split fava beans, soaked overnight
  • 60 g (1 cup, packed) Fresh parsley
  • 40 g (3/4 cup, packed) Fresh coriander (cilantro)
  • 3 Green onions, chopped
  • 4 cloves Garlic cloves
  • 1 tsp Ground coriander
  • 1/2 tsp Baking soda
  • 3 tbsp Sesame seeds, for coating
  • 1 liter (4 cups) Vegetable oil, for frying
  • 1.5 tsp Salt

Method

  1. Drain the soaked fava beans well (do not cook them) and blend in a food processor with the parsley,
  2. coriander, green onions and garlic until finely ground but not pureed to a paste.
  3. Stir in ground coriander, salt and baking soda, and let the mixture rest for 15 minutes.
  4. Shape into small patties or balls about 4 cm (1.5 in) across.
  5. Press one side of each patty into sesame seeds.
  6. Heat oil to 175°C (350°F) and fry the patties in batches for 3–4 minutes until deep golden brown and crisp.
  7. Drain on paper towels and serve hot, often tucked into flatbread with salad and tahini sauce.

Introduction: Ta'meya, Egypt's version of falafel, is made from dried fava beans rather than chickpeas, giving it a distinctive green interior and earthy flavour, and is sold from street stalls across the country as a beloved snack and sandwich filling.

Cultural Background: Ta'meya, Egypt's version of falafel, is made from dried fava beans rather than chickpeas, giving it a distinctive green interior and earthy flavour, and is sold from street stalls across the country as a beloved snack and sandwich filling.

Tips: – The beans are used raw, not cooked, which is what gives ta'meya its distinctive texture, unlike some chickpea falafels. Don't over-process the mixture into a smooth paste — a coarser grind holds together better and fries up lighter.

Variations: – A mix of fava beans and chickpeas is used in some regional versions. Adding a pinch of cumin alongside the coriander is common in Alexandria. Naturally vegan as written.

Storage: Uncooked shaped patties can be refrigerated for up to 1 day before frying; fried ta'meya keeps 2 days refrigerated.

Reheating: Reheat in a hot oven or air fryer for 5–7 minutes to restore crispness; avoid the microwave, which makes them soggy.

Nutrition: Calories: 290 kcal | Protein: 12 g | Carbs: 26 g | Fat: 16 g | Fiber: 8 g

FAQs:

Q: Why is Egyptian falafel green inside?

A: Ta'meya uses raw, ground fava beans along with generous herbs, which gives it a bright green interior unlike chickpea-based falafel.

Q: Do I need to soak the fava beans overnight?

A: Yes, a full overnight soak is necessary to soften them enough to grind and fry properly.

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