Egyptian falafel – Ta’ameya

The Egyptian falafel Ta’ameya tastes wonderfully fresh and spicy. Whether as a mezze or main course, served with hummus, tahini sauce or in flatbread – the fava bean balls have a fantastic interplay of flavors thanks to their many fresh ingredients.

What are Egyptian falafel made from?

Ta’amia, Ta’ameya or Tamija – the Egyptian falafel has different spellings and ingredients. It is considered to be the first, original falafel and, unlike the traditional falafel as I know it, is made with fava beans instead of chickpeas.

But which falafel came first? The Egyptian or the Lebanese? That’s probably a question that will be debated forever. Just like the kebab question – was it invented in Germany or Turkey?

Anyway, let’s get back to the topic: making ta’amia yourself.

How to prepare the Egyptian bean balls

I know ta’amia from my mother. However, she made the bean balls in a similar way to the classic falafel. Actually, she only replaced half of the chickpeas with fava beans – keep it simple could be my mother’s motto… but what can I say? She knows what she’s doing and I loved her version of Egyptian falafel.

However, I wanted to have a traditional recipe for my blog and have read through all the Ta’ameya recipes, tested, tried and would now like to present this tasty version to you.

The most important ingredient for this recipe is the dried and halved fava beans, also known as broad beans. That’s good to know if you’re looking for them in the supermarket.

For a better texture and intense flavor, make sure you buy dried and shelled fava beans. They are the secret to making the balls fluffy on the inside and crispy on the outside.

The aroma of Egyptian falafel is fresh and spicy. This is due to all the fresh ingredients, especially the herbs parsley, dill and coriander, which add a lot of flavor. But the spring onions and leek as well as the spices also contribute to the aroma.

You will need the following ingredients to prepare the Ta’ameya:

• dried, peeled, halved fava beans
• Garlic
• spring onions
• Leek
• flat-leaf parsley
• Coriander
• Dill
• Coriander, ground
• Cumin, ground
• Paprika, sweet
• Baking powder
• Salt
• Vegetable oil for frying

How to prepare Egyptian falafel

The preparation of ta’amia is similar to that of falafel. The beans must be soaked (overnight) and rinsed well.

With spring onions, leeks and herbs, it is advisable to shake the ingredients dry well after washing. Otherwise, the Ta’ameya mixture may become too liquid and mushy. The bean balls will then not be really crispy.

Quick guide to making Ta’ameya:

1. Soak the fava beans in water for 8-12 hours. Then rinse well.

2. Peel the garlic, wash the spring onions, leeks and herbs well and chop roughly.

3. Place the soaked beans, vegetables, herbs, spices and baking powder in the container of a food processor and blend until a chunky, creamy green paste has formed.

4. Shape the mixture into a ball and flatten slightly. Then sprinkle with sesame seeds or roll in them.

5. Heat the oil in a pan and fry the Ta’ameya until golden brown and crispy.

6. Drain the Ta’ameya and serve while still hot.

Tips & tricks for particularly tasty balls

• Use baking powder, as it ensures that the texture inside is soft and airy.
• Before shaping the Ta’ameya, dip your fingers in oil or water. This prevents the dough from sticking to your hands and makes it easier to shape the balls.
• You can also use a falafel shaper, ice cream scoop or large spoon for shaping.
• Only add the leaves or thin stems of the herbs to the batter. The thick stems contain a lot of water, which can make the mixture soggy and the Ta’ameya may fall apart during frying.
• If the dough is too moist, leave it to stand for a few minutes to allow it to rise a little. Or you can drain the mixture in a sieve.
• Taste the dough before shaping. Depending on your taste, you can add a little more seasoning.
• Do not fry too many balls at once, otherwise the fat will cool down and the batter will soak up the fat.
• If you have some Ta’ameya dough left over, put it in a freezer bag, press it flat and put it in the freezer. It will keep there for up to 3 months.
• However, you can also prepare the dough and bake it later. The mixture can be kept covered in the fridge for approx. 4 days.

What goes well with the crispy balls?

I served the fava bean balls with creamy hummus and a nutty tahini sauce. You can of course also snack on the Ta’ameya as a wrap in flat bread or in a pita.

But they also taste wonderful as part of a mezze with zaalouk, fava or mutabbal kusa.

I hope I was able to make this recipe for Egyptian falafel Ta’ameya tasty for you. Be sure to give it a try and let me know how you liked it.

I hope you enjoy preparing them and bon appétit.

You can also follow me on Instagram for even more inspiration about Levante cuisine.

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Recipe for Ta’amia – Egyptian falafel