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Loading...Ta'amiya is Egypt's beloved version of falafel, made with soaked dried fava beans instead of chickpeas, which gives the patties a vivid emerald-green interior and a lighter, herbaceous flavor. Unlike the chickpea variety, these crisp-on-the-outside patties are traditionally shaped small and thick, served tucked into pita with pickled vegetables, tomato salad, and a generous drizzle of tahini.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Servings4
Yield20 patties (4 servings)
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 22 gFat
- 3 gSaturated Fat
- 38 gCarbs
- 11 gFiber
- 2 gSugar
- 14 gProtein
- 520 mgSodium
- 720 mgPotassium
- 85 mgCalcium
- 4 mgIron
- 15 mgVitamin C
- 35 mcgVitamin A
Ingredients
For the falafel mixture
- 2 cups dried split peeled fava beans, soaked overnight and drained
- 1 cup packed fresh parsley leaves
- 1 cup packed fresh cilantro leaves
- 1/2 cup fresh dill fronds
- 1 small leek, white and light green parts, chopped
- 4 scallions, roughly chopped
- 4 garlic cloves, smashed
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon baking powder
For frying
- 4 cups neutral vegetable oil, such as sunflower or canola
- Lemon wedges, for serving
Directions
- Pat the soaked fava beans very dry between clean kitchen towels; excess water will prevent a tight mixture and cause splattering in the oil.
- Working in two batches, pulse the fava beans in a food processor with the parsley, cilantro, dill, leek, scallions, garlic, cumin, coriander, salt, and pepper until the mixture is finely minced but still has some texture, scraping the bowl as needed.
- Transfer the mixture to a bowl, stir in the baking powder, cover, and chill for 30 minutes to let the herbs set and the leavening activate.
- Heat 2 to 3 inches of oil in a heavy pot over medium heat until it reaches 350°F (175°C) on a deep-fry thermometer; the oil should bubble steadily around a small piece of bread within 2 seconds.
- Scoop tablespoon-size portions and flatten gently between moistened palms into 1 1/2-inch-wide patties about 1/2 inch thick; keep a small bowl of water nearby to prevent sticking.
- Fry 6 to 8 patties at a time without crowding, turning once, until deeply bronzed and crisp, about 3 to 4 minutes total; adjust the heat to maintain oil temperature.
- Lift the patties out with a slotted spoon and drain on a wire rack set over a tray (not paper towels, which can steam the crust) while you fry the rest.
- Serve immediately with warm pita, tomato-cucumber salad, pickled chilies and turnips, tahini sauce, and lemon wedges for squeezing.
Cook’s Notes
- Always start with dried, soaked fava beans, not canned; canned beans are too wet and will yield dense patties that fall apart in the oil.
- For an authentic green hue, finish processing with an extra handful of parsley so a few streaks of bright green show through the cooked crumb.
- If the mixture feels loose, rest it longer in the refrigerator; if too tight, pulse in a tablespoon of cold water at a time until scoopable.
- Maintain steady 350°F oil between batches; cooler oil soaks the crust, hotter oil burns the herbs before the center warms through.
- Leftover ta'amiya keeps 3 days refrigerated and crisps beautifully when reheated in a 400°F oven for 6 to 8 minutes.
