Ta'ameya (Egyptian Fava Bean Fritters)
Local name: طعمية
In short: Crisp Egyptian fritters made from soaked fava beans, parsley, cilantro, dill and sesame, with a bright green, fluffy center and a golden crust. It takes about 45 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 20 min
- Resting
- 12 h 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 395 kcal
Ta'ameya is the Egyptian cousin of falafel. It uses fava beans instead of chickpeas, plus a big handful of fresh herbs that turns the inside bright green. The patties are fried until the crust crackles, then eaten tucked into flatbread with salad and tahini. A coarse, well-drained mixture gives a light center.
Instructions
- Drain the soaked beans very well and spread them on a clean towel for 10 minutes. Extra water makes the patties fall apart in the oil.
- Pulse the beans, herbs, onion, scallions and garlic in a food processor in short bursts. Stop when you have a fine, green, slightly grainy paste that holds together when squeezed, not a smooth purée.
- Stir in the cumin, coriander, salt, pepper and 2 tbsp sesame seeds. Cover and chill for 30 minutes, or up to overnight.
- Just before frying, mix in the dissolved baking soda. It makes the inside light and airy.
- Heat the oil in a deep pan to 175°C (350°F). A pinch of the mixture should sizzle and rise within a few seconds.
- With wet hands, shape the mixture into about 20 flat patties, 5 cm (2 in) wide. Press the remaining sesame seeds onto one side of each.
- Fry in batches of 5 or 6 for 3 to 4 minutes, turning once, until deep golden brown. Cut one open to check that the center is bright green and cooked through.
- Drain on paper towels and serve hot with pickles and salad, or tucked into warm flatbread with tahini sauce.
Tips
- Use dried beans that were soaked, never cooked or canned ones. Cooked beans turn the mixture to mush, and the patties break apart in the oil.
- Keep the oil near 175°C (350°F). If it is too cool, the fritters soak up oil, and if it is too hot, the outside burns before the center cooks. Fry one test patty first.
Questions and answers
What is the difference between ta'ameya and falafel?
In Egypt, ta'ameya is made with fava beans, which gives a green, fluffy inside. Falafel elsewhere in the Levant is usually made with chickpeas, and ta'ameya uses much more fresh herbs.
Can I bake or air-fry ta'ameya?
Yes. Brush the patties with oil and bake at 220°C (425°F) for 20 to 25 minutes, turning once, or air-fry at 190°C (375°F) for 10 to 12 minutes. They will be drier and less crisp than fried ones.
Why do my ta'ameya fall apart?
The mixture is usually too wet or too smooth. Drain the beans well, pulse to a grainy paste, and chill the mixture for 30 minutes before shaping.
How long does it take to make Ta'ameya (Egyptian Fava Bean Fritters)?
About 45 min in total: 25 min of preparation and 20 min of cooking.
How many calories are in Ta'ameya (Egyptian Fava Bean Fritters)?
About 395 kcal per serving, with 20 g of protein, 45 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 395 kcal |
|---|---|
| Protein | 20 g |
| Carbohydrates | 45 g |
| Fat | 15 g |
| Fiber | 15 g |
| Sugar | 3 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
