Ta'meya — Print Recipe — The Culinary Codex

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.

Ingredients

500g dried split fava beans, soaked overnight
1 large bunch fresh parsley
1 large bunch fresh cilantro
1 bunch fresh dill
1 large onion, quartered
6 cloves garlic
2 tsp ground cumin
1 tsp ground coriander
1 tsp baking powder
1 tsp salt
Sesame seeds for coating
Vegetable oil for frying

Instructions

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.
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.
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.
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.
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.
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.