Egyptian Ta'ameya | The Original Falafel

Egyptian Ta'ameya | The Original Falafel

Ta'ameya, also known as Egyptian falafel, is a delicious and traditional vegan dish made from split fava beans, fresh herbs, and aromatic spices. This crispy fried delight has a vibrant green center that’s soft and fluffy, making it a perfect addition to any meal. Paired with Egyptian salad, tahini sauce, and pita bread, ta'ameya is a flavorful, satisfying dish that showcases the rich taste of Egypt’s culinary heritage. It’s not only vegan but also packed with protein, making it a wholesome, plant-based treat.

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Ingredients

(Seasonings should be added to taste.)

• 1 cup dry split fava beans

• 1 bunch fresh cilantro

• 1 yellow onion

• 4 garlic cloves

• ground coriander

• ground cumin

• sea salt

• black pepper

• baking soda, just a pinch

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Instructions

Preparing the Fava Beans

Start by soaking the dry split fava beans in water for one day. Once soaked, drain the water and wash the beans thoroughly until the water runs clear.

Blending the Mixture

Add the soaked split fava beans to a food processor. Next, add fresh cilantro, yellow onion, and fresh garlic to the mix. Season the mixture with ground coriander, ground cumin, sea salt, and black pepper. Blend all of these ingredients together until they form a thick grain like paste. You may need to pause occasionally to scrape the sides of the food processor to ensure an even texture and consistency.

Shaping the Ta’ameya

Just before forming the ta’ameya into ball-like shapes, add a pinch of baking soda to the mixture. Using your hands or an ice cream scoop, form the ta’ameya into small balls. Immediately deep fry them in hot oil. Fry the ta’ameya for just a few minutes, until they turn a deep brown color.

Tip: Make sure not to overcrowd the oil, as this can cause the ta’ameya to fall apart.

Serving the Ta’ameya

Once the ta’ameya is deep brown on the outside, remove it from the oil and place it on paper towels to drain the excess oil. Serve the ta’ameya with Egyptian salad, tahini sauce, pita bread, and ful mudammas. The outside should be crispy and brown, while the inside remains a vibrant green, soft, and fluffy.

Ta'ameya History

Ta'ameya originated in Egypt and was later adopted by other regions. In these areas, chickpeas were used instead of split fava beans, and sometimes a combination of both was used. This shift in ingredients led to the name "falafel," a term now commonly used worldwide.