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RECIPE: How To Prepare Egyptian Ta’ameya (Egyptian Falafel)

“Falafel, or ta’ameya as we call it in Egypt, is an all-time favorite street food. In most parts of the Middle East, falafel is made with ground chickpeas. However, in Egypt, we make it with dried fava beans. They are best served with pita bread, tomato, onions, and tahini sauce.”



Place fava beans in large bowl and cover with several inches of water. Let soak, 8 hours to overnight. Drain.

  1. Combine soaked fava beans, red onion, parsley, cilantro, dill, garlic, coriander, salt, and cumin in a food processor; process to a dough-like consistency.
  2. Heat a skillet over medium heat. Add sesame seeds; cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a large plate.
  3. Shape fava bean mixture into balls. Roll in sesame seeds to coat.
  4. 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. Drain on paper towels.


  • Cook’s Note:
  • You can substitute half the fava beans with chickpeas if you are used to traditional falafel.
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Written by How Africa

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