Go Back
Taameya - Egyptian falafel
Print Recipe

Egyptian falafel - Taameya

Taameya- Egyptian falafel- brings split fava beans together with a mix of fragrant herbs and spices, fried up until a crispy on the outside, light, fluffy and bright green on the inside. Truly, the world's best falafel recipe!
Course: Breakfast, lunch, Main Course
Cuisine: Egyptian
Keyword: fava beans, vegan
Servings: 20 Taameya

Equipment

  • Food processor
  • Heavy bottom frying pan
  • Spatula

Ingredients

  • 2 cups dry fava beans, split and peeled
  • 4 cloves garlic
  • 4 scallions
  • 1/2 leek, large if unavailable substitute with 4 more scallions
  • 1 cup flat parsley leaves, packed
  • 1 cup cilantro leaves, packed
  • 2 tsp cumin ground
  • 2 tsp coriander ground
  • 2 tsp kosher salt or 1 tsp if using table salt
  • 1 green chili optional
  • 2 tsp baking powder
  • sesame seeds to coat
  • 1 cup vegetable oil or other neutral frying oil

Instructions

Prepare fava beans

  • Put fava beans in a large bowl. Rinse with cool water. Then, cover with enough cool water to cover by 2-3 inches. Let soak overnight or at least 8 hours.
  • After soaking, drain thoroughly and pat dry with a kitchen towel to remove any excess water.

Prepare taameya mix

  • Coarsely chop scallions, half a leek, and garlic. Remove cilantro and parsley leaves from stems (some soft stems are ok).
    Wash, trim and roughly chop your greens
  • Process fava beans in food processor with scallions, leek, parsley, cilantro, garlic, cumin, coriander and salt (do not add baking powder yet).
    Pulse the ingredients in processor, scraping down sides occasionally, until the mix sticks together but still has tiny chunks.
    You will likely need to do this in batches. Add roughly half your ingredients and process, then remove and process the other half. Combine the two and process briefly to make sure mix is uniform.
    Mix should be processed enough that it holds together like a dough, but have some tiny chunks in it.
    Taameya ready for shaping and frying
  • Transfer mix to bowl or other container. When ready to fry, add baking powder and mix thoroughly to incorporate evenly.

Frying taameya

  • Shape taameya into patties, approximately 2 tablespoons of mix per falafel. You can use an ice cream scoop, or your hands, to form balls of mix. Don't pack the mix too tightly. Place on a flat surface and press into patties or form patties in your hands.
    Scooping taameya mix
  • Press sesame seeds into both sides of each patty.
    Shape taameya into patties and top with sesame seeds
  • Heat oil over medium-high heat in a cast iron, carbon steel, or stainless steel pan. Allow oil to heat until shimmering, 4-5 minutes. Make sure oil is hot before adding taameya.
  • Carefully place each patty into the hot oil. Do not disturb the taameya. Allow to fry for a few minutes before moving them. Once you see the edges turn brown, you can carefully flip the taameya.
    Cook, flipping as necessary, until taameya is a deep golden brown color with green peeking through- about ten minutes total.
  • Transfer to a paper towel-lined plate and serve immediately.

Notes

This recipe yields about 20 taameya.
Taameya mix can be made ahead and stored for up to 3 days in the fridge, or much longer in an airtight container in the freezer. Make sure to add baking powder only just before shaping and frying. 
Serve with tahina sauce.