Egyptian falafel, often called ta’ameya, is made with dried fava beans, fresh herbs, onion, and warm spices, then fried until crisp outside and tender inside. This version uses soaked beans rather than canned ones, so the mixture holds together and has the vivid green color and delicate texture associated with Egyptian-style falafel.
Ingredients
- 2 cups (400 g) dried split, peeled fava beans
- 1 small yellow onion, roughly chopped, about 1 cup (100 g)
- 4 garlic cloves (12 g), peeled
- 1 cup (30 g) loosely packed fresh parsley leaves and tender stems
- 1 cup (30 g) loosely packed fresh cilantro leaves and tender stems
- ½ cup (15 g) fresh dill fronds and tender stems
- 1½ teaspoons (3 g) ground cumin
- 1½ teaspoons (3 g) ground coriander
- 1½ teaspoons (9 g) fine salt
- ½ teaspoon (1 g) ground black pepper
- 1 teaspoon (4 g) baking powder
- 2 tablespoons (18 g) sesame seeds, optional
- About 4 cups (950 ml) neutral frying oil, such as sunflower or canola, or enough for a 1½- to 2-inch (4- to 5-cm) depth in the pot
Instructions
- Soak the beans. Put the dried fava beans in a large bowl and cover with plenty of cold water, leaving at least 3 inches (7.5 cm) above the beans because they will expand. Soak for 12 hours at room temperature. Drain thoroughly and rinse under cold water. Do not use cooked, canned, or frozen fava beans for this mixture; they contain too much moisture and make the patties difficult to shape and fry.
- Make the mixture. Add the drained beans, onion, garlic, parsley, cilantro, dill, cumin, coriander, salt, and black pepper to a food processor. Pulse, scraping down the sides as needed, until the beans and herbs form a fine, even mixture that resembles coarse, damp crumbs. This usually takes 2 to 4 minutes of pulsing. The mixture should clump when pressed between your fingers, but it should not be a smooth paste. If your food processor is small, work in batches and combine the batches in a bowl.
- Chill and check the texture. Transfer the mixture to a bowl, cover, and refrigerate for 30 minutes. Chilling firms it and makes shaping easier. After chilling, squeeze a tablespoon of mixture in your hand. If it crumbles rather than holding together, pulse it briefly again; if it feels wet or sticky, mix in a tablespoon of fine breadcrumbs at a time. Breadcrumbs are a practical rescue, but use as little as needed so the bean-and-herb texture remains the focus.
- Shape the ta’ameya. Stir the baking powder and, if using, sesame seeds into the chilled mixture just before frying. Scoop out about 1½ tablespoons (25 to 30 g) per piece and form into small, slightly flattened rounds about 1½ inches (4 cm) wide. You should get about 16 pieces. Set them on a tray and keep them cool while you heat the oil. Avoid making them especially thick: flatter patties cook through more evenly before their surfaces become too dark.
- Heat the oil. Pour the oil into a heavy, deep pot, making sure it comes no more than halfway up the sides. Heat over medium to medium-high for about 6 minutes, until it reaches 350°F (175°C). If you do not have a thermometer, a small scrap of mixture should bubble steadily when added; it should not turn brown immediately. Use a thermometer when possible, and keep the pot handle turned inward. Never leave hot oil unattended.
- Fry in batches. Carefully lower four patties into the oil at a time, leaving space around each one. Fry for about 3 to 4 minutes, turning once, until deep golden and crisp. Keep the oil near 350°F (175°C); if it drops too far, the ta’ameya can absorb oil, while oil that is too hot can brown the outside before the center cooks. Lift the patties out with a slotted spoon and drain on a wire rack or a paper-towel-lined plate. Let the oil return to temperature before frying the next batch. Repeat with the remaining patties, for about 22 minutes of oil heating and frying in total.
- Serve hot. Give the patties a minute or two to drain, then serve while their edges are crisp. The center should be cooked through and tender, with green flecks of herbs throughout. If you are holding batches briefly, place them on a rack in a low oven rather than stacking them, which can soften their crust.
Tips
- Start with dry beans. Dried split, peeled fava beans are the key ingredient for Egyptian-style ta’ameya. Canned beans are already soft and wet, so they do not produce the same sturdy, fluffy mixture. If split peeled favas are unavailable, whole dried fava beans can work if they are peeled after soaking, though that takes extra time.
- Keep the herbs fresh. Measure herbs loosely, not packed tightly, and remove any tough woody stems. Parsley, cilantro, and dill give the mixture its characteristic color and flavor. If you have no dill, use extra parsley and cilantro; the result will be a little less aromatic, but still tasty.
- Do not skip the chill. A half-hour in the refrigerator firms the mixture and makes it less likely to break apart in the pot. Drain the soaked beans very well, too. Excess water is a more common cause of loose patties than a lack of flour.
- Fry a test piece first. Check that it holds together and cooks to a pleasing color before frying the whole batch. If it falls apart, pulse the mixture more finely or add a small amount of breadcrumbs. If it browns too quickly, lower the heat and let the oil settle before continuing.
Serving Suggestions
Serve ta’ameya warm in pita or baladi bread with chopped tomato, cucumber, lettuce, and thinly sliced onion. Tahini sauce is a classic partner: stir tahini with lemon juice, a little water, salt, and enough additional water to make it spoonable. Pickled turnips, pickled cucumbers, or a sharp salad add welcome contrast to the rich, crisp patties. For a simple plate, arrange them with hummus or ful medames, fresh vegetables, and warm flatbread.
For a casual meal, set out the patties and accompaniments separately so everyone can build a sandwich. A little chili sauce or sliced green chile adds heat, while extra lemon brings out the herbs. If serving them as part of a larger spread, make the patties slightly smaller and offer a dipping sauce alongside. They are best soon after frying, when the crust is at its crispest.
Variations
Family recipes vary in their herb proportions and seasoning, so adjust the parsley, cilantro, and dill to suit what you have. Some cooks add a pinch of cayenne or finely chopped green chile for heat. A small amount of ground cumin or coriander beyond the listed quantity can deepen the spice notes, but keep the herbs prominent if you want a fresh, classic ta’ameya character. Sesame seeds are optional; they add a subtle toasted flavor and a little texture to the exterior.
If you cannot find dried fava beans, dried chickpeas can be used as a different style of falafel, but the flavor and color will change: chickpea falafel is paler and less herb-forward than Egyptian ta’ameya. Soak dried chickpeas just as you would the favas, and do not substitute canned chickpeas. You can also make smaller patties for appetizers, keeping them evenly sized so they fry at the same rate. For a less traditional but convenient variation, shape the mixture into thin patties and cook them in a shallow layer of oil; they will be flatter and less evenly crisp than deep-fried ones.
Storage and Reheating
For food safety, refrigerate cooked ta’ameya within 2 hours of frying. Store cooled patties in a covered container in the refrigerator for 3 to 4 days. For the best texture, keep them in a single layer or separate layers with parchment. Reheat in a 375°F (190°C) oven or toaster oven for about 8 to 12 minutes, turning once, until hot and crisp again. An air fryer also works: heat at 350°F (175°C) for about 4 to 6 minutes, checking that the centers are hot. A microwave warms them quickly but makes the crust soft.
You can freeze cooked, cooled patties for up to 2 months in a freezer-safe container, with parchment between layers. Reheat them from frozen in a 375°F (190°C) oven for roughly 15 to 20 minutes, until hot throughout. The uncooked mixture can also be refrigerated for up to 24 hours before shaping and frying; stir in the baking powder just before cooking. For easier planning, shape the patties first and freeze them in a single layer, then transfer to a sealed container once firm. Fry from frozen over slightly lower heat, allowing extra cooking time and checking one piece before serving.
Frequently Asked Questions
Is Egyptian falafel made with fava beans?
Yes. Egyptian ta’ameya is commonly made with dried fava beans, while many other regional falafel recipes use chickpeas or a mixture. Herbs and exact seasonings vary from cook to cook, but soaked dried favas give this version its distinctive green-flecked interior.
Can I use canned fava beans?
Canned fava beans are already cooked and contain more moisture than soaked dried beans, so they are not a reliable one-for-one swap here. The mixture may turn soft and fall apart in the oil. Use dried beans that have been soaked and drained, or choose a recipe specifically developed for cooked beans.
Why did my falafel fall apart while frying?
The mixture may be too coarse, too wet, or not chilled enough. Drain the soaked beans thoroughly, process until the mixture clumps when squeezed, and chill it for 30 minutes. If a test patty still breaks, pulse the mixture briefly or add a little fine breadcrumb, then fry one more test piece.
Can I bake these instead of frying?
You can bake them, but the result will be drier and less crisp than the traditional fried version. Brush or spray the shaped patties generously with oil and bake on a hot, parchment-lined tray at 425°F (220°C), turning once, until browned and cooked through, about 20 to 25 minutes. Check early, because thickness and ovens vary.
Can I prepare the mixture ahead?
Yes. Cover and refrigerate the bean-and-herb mixture for up to 24 hours, then stir in the baking powder just before shaping and frying. You can also shape the patties in advance and keep them covered and chilled for several hours. If the surface looks wet, blot it gently before frying.
What can I use instead of fresh dill?
Leave it out and increase the parsley or cilantro slightly. The patties will still work, although they will have a simpler, less fragrant herb flavor. Dried dill is more concentrated and does not give the same fresh texture; if using it, start with about 1 teaspoon (1 g) and taste a small cooked test piece before adjusting the next batch.
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