Ta'ameya – Egyptian Fava‑Bean Falafel
Crispy, herb‑laden falafel made from split fava beans, fresh herbs and spices, traditionally served with tahini and warm flatbread.
- Prep
- 30 min
- Cook
- 10 min
- Total
- 40 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 4
Drain the soaked beans and blitz them in a food processor with onion, garlic, parsley and cilantro until a coarse, slightly sticky paste forms; scrape the sides as needed.
-
Step 2 of 4
Stir in cumin, coriander, baking soda and salt, mixing until evenly incorporated; let the mixture rest for 5 minutes to develop flavour.
-
Step 3 of 4
Heat oil in a deep pan to 180°C (350°F); shape the mixture into walnut‑sized balls using damp hands or a small ice‑cream scoop.
-
Step 4 of 4
Fry the balls in batches, turning gently, until golden brown and crisp, about 3‑4 minutes; remove with a slotted spoon and drain on paper towel.
Notes from the kitchen
If split fava beans are unavailable, substitute with canned chickpeas (drained and patted dry), but expect a slightly different texture. Serve immediately; leftovers reheat best in a hot skillet to restore crispness.
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