🇪🇬 Egypt recipe
Ta'ameya (Falafel)
Ta'ameya is the Egyptian ancestor of falafel, and unlike the chickpea-based versions found elsewhere in the Middle East, Egyptian ta'ameya is made from dried split fava beans. This gives it a distinctive bright green interior, a lighter texture, and a more herbaceous flavor. Crispy on the outside and fluffy within, these are a cornerstone of Egyptian street food.
Prep20 mins + overnight soak
Cook20 mins
Serves4
Difficultymedium
Ingredients
- 2 cups dried split fava beans, soaked overnight
- 1 large bunch fresh cilantro, roughly chopped
- 1 large bunch fresh dill, roughly chopped
- 1 large bunch fresh parsley, roughly chopped
- 1 large leek (korrat), white and green parts, roughly chopped
- 1 medium onion, roughly chopped
- 6 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon baking powder
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
- Sesame seeds for coating
- Vegetable oil for deep frying
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 280
- Protein
- 12 g
- Carbs
- 28 g
- Fat
- 13.5 g
