Traditional Egyptian Breakfast: Ful wa Ta'ameya | Fava Beans and Falafel
- theegyptiancook
- Aug 24
- 4 min read
Updated: 5 days ago
Ful wa ta’ameya is the ultimate traditional Egyptian breakfast, loved for its rich flavors and satisfying simplicity. Ful, slow-cooked fava beans, is creamy and hearty, often topped with tahina, olive oil, and fresh herbs. Ta’ameya, the Egyptian original form of falafel, is made from split fava beans blended with herbs and spices, then fried until brown and crispy on the outside with a fluffy and green inside. Served together with warm bread, salad, and tahina sauce, ful wa ta’ameya is a meal that has nourished generations across Egypt.
Ingredients
(Seasonings should be added to taste.)
For the Ful Mudammas:
1 cup dry fava beans
water, for soaking
1 tablespoon tahina
ground cumin
sea salt
black pepper
olive oil
fresh lime juice
fresh cilantro, chopped
For the Egyptian Salad:
1 red onion, finely diced
white vinegar
sea salt
6 mini cucumbers, finely diced
4 tomatoes, finely diced
2 jalapenos, finely diced (for optional heat)
fresh parsley, chopped
sea salt
black pepper
juice from two limes
mint leaves, chopped
For the Tahina Sauce:
½ cup tahina
fresh lime juice
fresh parsley, chopped
ground cumin
sea salt
water
For the Ta’ameya:
1 cup dry split fava beans
water, for soaking
fresh cilantro
1 yellow onion
4-6 garlic cloves
ground coriander
ground cumin
sea salt
black pepper
½ teaspoon baking soda
neutral oil, for deep frying
Instructions
Preparing the Beans
Ful is traditionally made with whole fava beans, while ta’ameya is made with split fava beans. Begin by soaking both beans separately in water overnight. By the next morning, the beans will nearly double in size. Drain the water from the fava beans and transfer them to a bean pot. This style of pot is called a damassa in Arabic, which is where the name ful mudammas comes from. Add water and bring it to a boil, then reduce the heat to low and cover with a lid. The fava beans must cook low and slow for about six hours. Avoid stirring the beans as they cook. Be sure to check the water level every hour, adding boiled water when necessary to keep the beans submerged.
Making the Egyptian Salad (Salata Baladi)
While the fava beans are cooking, prepare a traditional Egyptian salad called salata baladi. In a large bowl, add finely diced red onions, white vinegar, and sea salt, mixing well. The vinegar and salt will help reduce the harshness of raw onions. Next, add finely diced cucumbers, tomatoes, and jalapeños (if you want some extra heat), along with fresh parsley, sea salt, and black pepper. Squeeze in fresh lime juice and mix everything thoroughly. For a final refreshing touch, add fresh mint leaves.
Preparing the Tahina Sauce
To make the tahina sauce, combine tahina with fresh lime juice in a bowl. Add chopped parsley, ground cumin, sea salt, and a splash of water. Mix thoroughly, adding water little by little until you reach a smooth, creamy consistency. This sauce will serve as a flavorful complement to the ta’ameya.
Making Ta’ameya (Egyptian Falafel)
Next, drain the soaked split fava beans and transfer them to a food processor. Add cilantro, roughly chopped yellow onion, fresh garlic, ground coriander, ground cumin, sea salt, and black pepper. Blend until the mixture has a texture similar to wet sand. Just before frying, mix in a touch of baking soda to help with fluffiness.
Use an ice cream scooper to portion the mixture into even balls. Deep fry the ta’ameya in a neutral oil over medium-high heat. Be careful not to overcrowd the oil, as this may cause the ta’ameya to fall apart. After a few minutes, the exterior should become brown and crispy. Remove them and place on a paper towel-lined bowl to absorb excess oil. The result should be ta’ameya that is crispy on the outside and soft and fluffy on the inside.
Ta’ameya originated in Egypt over 1,000 years ago, believed to have been created by Coptic Christians as a meat substitute during Lent. As the dish spread to other regions, some began mixing split fava beans with chickpeas (hummus), while others used only chickpeas. This regional variation became known as falafel. That’s why ta’ameya is considered the original form of falafel.
Finishing the Ful
Once the six-hour cook time is complete, the water in the pot will be a brownish color and the fava beans tender. Transfer the ful to a bowl and lightly mash with a fork. Add tahina, ground cumin, sea salt, and black pepper, then mix until combined. Drizzle olive oil on top, squeeze over fresh lime juice, and garnish with chopped cilantro.
Serving
Serve this traditional Egyptian breakfast with aish baladi or pita bread, alongside the fresh salad and tahina sauce. Together, these dishes create a hearty, authentic Egyptian meal full of flavor and tradition.
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