Ta'ameya
Ta'ameya is considered by many historians to be the true origin of falafel, predating the chickpea versions eaten today throughout the rest of the Middle East. It's believed to have been invented by Egypt's Coptic community as a protein source during fasting periods, when meat was forbidden for weeks before major religious holidays. Unlike chickpea falafel, which has a denser texture and a more neutral taste, fava bean ta'ameya has an intense green color and a fluffier texture, thanks to the large amount of fresh herbs ground directly into the paste. Cairo's street vendors traditionally serve it in warm baladi bread, with tahini, pickled salad and a thick layer of tomato salad — the city's defining breakfast.
Split fava beans
Dried, peeled fava beans soaked overnight, not chickpeas.
Abundant herbs
Fresh parsley, dill and cilantro finely blended into the paste.
Vivid green
The bright green color comes from the herb quantity, not dye.
Sesame crust
The patties are rolled in raw sesame seeds before frying.
Ingredients 4 servings
- 400g dried split fava beans (soaked overnight)
- 1 onion
- 4 garlic cloves
- 1 bunch parsley
- 1 bunch dill
- 1/2 bunch cilantro
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp baking soda
- Salt, pepper
- Raw sesame seeds for rolling
- Oil for frying
How to make it
- 1DRAIN BEANS: Drain the overnight-soaked fava beans well, rinse with cold water.
- 2FINELY CHOP: Blend the beans with the onion, garlic and all the herbs in a food processor, until a fine, almost smooth paste forms.
- 3SEASON: Add the cumin, ground coriander, salt and pepper, mix well into the paste.
- 4REST AND BAKING SODA: Right before frying, fold in the baking soda — this helps aerate the texture.
- 5SHAPE: Form small, flattened patties with wet palms.
- 6ROLL IN SESAME: Roll each patty through raw sesame seeds, pressing gently to adhere.
- 7FRY: Fry in hot oil at 175°C for 3-4 minutes per side, until golden and crisp outside, soft inside.
- 8SERVE: Serve hot, with flatbread, tahini, and a tomato and cucumber salad.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
