andrejthechef
EgyptBreadBreakfastVeganDairy-free

Ta’ameya

Egyptian ta'ameya: crisp fried patties made from dried fava beans and a big bunch of herbs, green inside, topped with sesame and served with tahini sauce and bread.

prep
13 h
cook
15 min
total
13 h 15 min
serves
4
level
medium
Four flat, deep-brown ta’ameya patties topped with sesame seeds, one broken open to show a bright green inside, with tahini sauce and flatbread behind

Ta'ameya is the Egyptian version of falafel, and the main difference is the bean: dried, peeled fava beans instead of chickpeas. Mixed with parsley, cilantro, dill and leek, the beans give the inside a bright green color and a soft, fluffy crumb. It is eaten at breakfast, stuffed into or served with flatbread, and sold as street food.

Do not use canned beans or chickpeas for this. The beans must be soaked, never cooked, then ground while they are still raw, and the mixture should look like damp green couscous and not a paste. Season generously, let it rest, and fry at the right temperature so the patties are crisp outside and cooked through inside.

The chickpea version of these fritters from the Levant is covered in our falafel recipe, if you want to compare the two.

Ta’ameya is one of the best breakfasts from around the world.

method

  1. Soak the fava beans in plenty of cold water for 12 to 24 hours, until they have doubled in size and a bean squashes easily between your fingers. Drain well and spread them on a clean towel to dry for 10 minutes.

  2. Wash and thoroughly dry the herbs; wet herbs make the mixture soggy. Remove any thick stems and roughly chop everything with the scallions.

  3. Grind the beans, herbs, scallions, 6 garlic cloves, coriander, cumin and salt in a food processor in 2 batches, pulsing until the mixture is fine and grainy like couscous and bright green. Stop before it turns to a smooth paste.

  4. Cover and chill for 30 minutes. It should hold together when squeezed in your hand; if it is crumbly, work in 1 to 2 tablespoons of cold water. Stir in the baking soda.

  5. Whisk the tahini, lemon juice, grated garlic, a pinch of salt and about 4 tablespoons of water until pourable. Add a spoonful more water if it is too thick.

  6. Heat the oil in a deep, heavy pot to 180°C (350°F). With wet hands, shape the mixture into about 16 flat patties 6 cm (2 1/2 inches) across and 1.5 cm (1/2 inch) thick, and press sesame seeds into the tops.

  7. Fry 4 patties at a time, 2 to 3 minutes per side, until deep brown and crisp. Check that the first one is cooked through in the middle before you fry the rest. Drain on a rack and serve hot with the tahini sauce and bread.

chef's tips

  • Use dried peeled split fava beans (sold as ful nabed or "split fava") from Middle Eastern stores. Canned or cooked beans make the mixture fall apart.
  • The patties can be shaped and frozen on a tray, then fried straight from frozen for an extra minute per side.
  • If the patties break up in the oil, the mixture was too wet or the oil was too cool. Dry the herbs better and check the temperature with a thermometer.
  • Heat the oil carefully and never leave a pot of hot oil unattended.