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Ta'ameya (Egyptian Falafel)

4

515 min

Ta'ameya (Egyptian Falafel)

Ta'ameya (Egyptian Falafel) Photo 1

Time

515 min

Serving

10 persons

Calories

814

Rating

4.00★ (14)

Author: Victoria Buriak
Ta'ameya (Egyptian falafel) is an all-time favorite street food in Egypt. In most parts of the Middle East, falafel is made with ground chickpeas. In Egypt however, we make it with dried fava beans. These are best served with pita bread, tomato, onions, and tahini sauce.

Ingredients

  • split fava beans: 2 cups (dried)
  • red onion, quartered: 1 piece
  • parsley: 0.5 cup (fresh)
  • cilantro: 0.5 cup (fresh)
  • dill: 0.5 cup (fresh)
  • garlic: 3 clove
  • ½ teaspoons ground coriander: 1 piece
  • ½ teaspoons salt: 1 piece
  • ground cumin: 1 tsp
  • sesame seeds: 1 cup (optional)
  • quart vegetable oil for frying: 1 piece (or as needed)

Metric Conversion

Stages of cooking

Ta'ameya (Egyptian Falafel) Photo 21
Ta'ameya (Egyptian Falafel) Photo 32
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Ta'ameya (Egyptian Falafel) Photo 54
Ta'ameya (Egyptian Falafel) Photo 65
  1. Place fava beans into large bowl and cover with several inches of water. Let soak, 8 hours to overnight. Drain.
    Ta'ameya (Egyptian Falafel) Photo 2
  2. Combine soaked fava beans, red onion, parsley, cilantro, dill, garlic, coriander, salt, and cumin in a food processor; process to a dough-like consistency.
    Ta'ameya (Egyptian Falafel) Photo 3
  3. Heat a skillet over medium heat. Add sesame seeds; cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a large plate.
    Ta'ameya (Egyptian Falafel) Photo 4
  4. Shape fava bean mixture into about 50 balls. Roll balls in sesame seeds to coat.
    Ta'ameya (Egyptian Falafel) Photo 5
  5. Fill a large saucepan 1/4 full with oil; heat over medium heat. Fry fava bean balls in batches until golden brown, 3 to 5 minutes per batch. Drain on paper towels.
    Ta'ameya (Egyptian Falafel) Photo 6

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