Egyptian Falafel (Ta'ameya): Crisp Outside, Green and Soft Inside
Ta'ameya is made from split, skinned fava beans soaked for twelve hours (not boiled) and ground with onion, coriander, dill and garlic. Baking soda is added immediately before frying, and the patties go into oil at 170°C. Soaking rather than boiling is what gives the texture.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 765 min
- Calories
- 290
Egyptian ta'ameya is not the same thing as Levantine falafel: it is built on split fava beans rather than chickpeas, and it is green inside from the sheer quantity of herbs. This version stays crisp for a good half hour after it comes out of the pan.
الوصفة بالفيديو 1:47 min
Method
-
1
Soaking
Soak the split fava beans in plenty of water for at least twelve hours, or overnight, changing the water once. Never boil them.
⏱ 720 min -
2
Grinding
Drain the beans thoroughly and grind them with the onion, garlic, herbs and spices until fine and cohesive. Rest the mixture in the fridge for an hour.
⏱ 15 min -
3
Shaping
Stir in the baking soda, shape medium-thick patties, and press the tops into sesame seeds.
⏱ 12 min -
4
Frying
Heat the oil to 170°C and fry the patties in batches until deep golden brown, then lift them onto kitchen paper.
⏱ 18 min 🔥 170°C
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Tips that actually matter
- Add the baking soda only minutes before frying — in early, and the mixture slackens.
- The oil has to be properly hot; lukewarm oil makes them drink fat and fall apart.
- If the mixture feels soft, chill it for half an hour or work in a spoonful of chickpea flour.
People also ask
Why do my ta'ameya fall apart in the oil?
Either the mixture is too wet or the oil is not hot enough. Drain the beans properly, chill the mixture, and check the oil has reached 170°C.
Can I bake them instead of frying?
Yes, at 200°C with a spray of oil, but they will be less crisp. An air fryer gets much closer to the fried result.
How do I freeze them?
Shape the patties and freeze them raw on a tray, then transfer to a bag. Fry them straight from frozen.
Cook mode
Egyptian Falafel (Ta'ameya): Crisp Outside, Green and Soft Inside
-
1
Soaking
Soak the split fava beans in plenty of water for at least twelve hours, or overnight, changing the water once. Never boil them.
-
2
Grinding
Drain the beans thoroughly and grind them with the onion, garlic, herbs and spices until fine and cohesive. Rest the mixture in the fridge for an hour.
-
3
Shaping
Stir in the baking soda, shape medium-thick patties, and press the tops into sesame seeds.
-
4
Frying
Heat the oil to 170°C and fry the patties in batches until deep golden brown, then lift them onto kitchen paper.
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