Crispy, herb-packed fritters made from dried fava beans blended with fresh herbs, deep-fried to a gorgeous green interior and golden crust. The original Egyptian falafel that predates all other versions.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Drain the soaked fava beans thoroughly and pat dry. Place them in a food processor and pulse until broken down into a coarse, grainy texture without turning smooth.
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2
Add parsley, cilantro, dill, onion, garlic, cumin, coriander, salt, and baking powder to the processor. Pulse until combined but still retaining some texture throughout.
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3
Transfer the bright green mixture to a bowl, cover, and refrigerate for thirty minutes. This resting period helps the mixture firm up for easier shaping.
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4
Shape the mixture into small flat patties about five centimeters wide. Press each patty into sesame seeds on both sides, coating them generously for extra crunch.
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5
Heat vegetable oil to 180C in a deep pot. Fry the patties in batches for three to four minutes per side until deeply golden brown and crispy.
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6
Drain on paper towels and serve immediately tucked into warm baladi bread with tahini sauce, sliced tomatoes, pickled turnips, and fresh arugula leaves.
Did You Know?
Unlike Middle Eastern falafel made from chickpeas, Egyptian ta'meya uses fava beans, giving them a distinctive bright green interior that is unmistakable.
Chef's Notes
Equipment Tips
- food processor
- deep fryer or heavy pot
- mixing bowl
- slotted spoon
The Story Behind Ta'meya
Ta'meya is believed to be the original falafel, dating back to ancient Egypt where Coptic Christians may have created it as a protein-rich alternative during Lenten fasting. Unlike the chickpea-based falafel found elsewhere in the Middle East, Egyptian ta'meya uses dried fava beans and an abundance of fresh herbs, resulting in a distinctively green interior and lighter texture.
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