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5.0 from 9 votes

Egyptian Falafel (Ta'ameya)

Baked or fried my Egyptian falafel uses both fava beans and chickpeas, herbs, peppery arugula and spices. Ta'ameya is a street food favorite!

Prep Time
20 mins
Cook Time
20 mins
Soaking/Rest Time
9 hrs
Total Time
9 hrs 32 mins
Servings: 20
Calories: 51 kcal
Course: Main Course
Cuisine: Egyptian

Ingredients

  • 125 g dried chickpeas soaked overnight
  • 125 g dried fava beans (soaked overnight)
  • 1 medium red onion
  • 4 cloves garlic
  • 20 g flat leaf parsley
  • 15 g cilantro
  • 5 g arugula
  • 1 tsp ground cardamom
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1 tbsp toasted sesame seeds
  • 1/2 tsp baking soda
  • 2 cups vegetable oil for frying
Optional Serving Condiments
  • pita sliced in halves
  • shredded iceberg lettuce
  • Tahini sauce
  • Toum Sauce
  • red shatta sauce
  • Zhoug Sauce
  • Shirazi Salad
  • hummus
  • Tabbouleh
  • Pickled red onion

Instructions

    Cup of Yum
  1. Place chickpeas and fava beans in a large bowl and cover with 4 cups water. Cover and set aside to soak overnight (8 hours). They will double in size. (See Note 1)
  2. Rinse beans under cold water and drain. Set aside. Peel and cut red onion in half and one half into halves. You need a 1/4 of the red onion, save remaining for other use.
  3. In a food processor add quarter piece red onion, garlic, parsley, cilantro and arugula. Process 15 seconds. Add the drained beans and pulse several times. Add cardamom, cumin and salt then pulse for about a minute until finely chopped, but not too grainy, or too mushy of a texture. It should just start to hold together. Remove mixture from processor to a bowl. Cover and refrigerate for 1 hour.
  4. Next, add the sesame seeds and baking soda to the falafel mixture and mix thoroughly.
FRY METHOD
  1. Heat oil to 350°F in a large sided skillet (cast iron) or heavy bottom medium saucepan.
  2. Wet your hands and scoop a tablespoon of the mixture into the palm of your hands to form a ball about the size of a walnut. You could also use a small ice cream scoop, spoon or falafel scooper if you prefer to keep them uniform in size (they will be flat and rounded).
  3. Either place directly in the hot oil or place each falafel on a tray. Deep fry them in batches, don't over crowd the oil, it will lower the heat. Fry for 4 minutes until browned and cooked through (See Note 2).
  4. Drain on paper towels and serve immediately with tahini sauce and or all Optional Condiments in a Pita (see ingredient list above).
BAKED METHOD
  1. Add a 1/4 cup vegetable oil a baking sheet, spread to cover and preheat oven to 350°F.
  2. Wet your hands and scoop a tablespoon of the mixture into the palm of your hands to form a ball about the size of a walnut. You could also use a small ice cream scoop, spoon or falafel scooper if you prefer to keep them uniform in size (they will be flat and rounded).
  3. Place each falafel on a baking tray. I have found it better to flattened the balls slightly when baking or make the disk shape. Bake for 25 minutes, flipping after 12 minutes.
  4. Serve immediately with tahini sauce and or all Optional Condiments in a Pita (see ingredient list above).

Notes

  • Using dried and soaked chickpeas and fava beans in this recipe is a MUST. You want these soaked over night, but you do not cook them. Soak, drain and into the food processor. If canned chickpeas are used in this the interior will be mushy in texture and often times break apart when frying because they are cooked already.
  • It’s important that they really dry out on the inside, so make sure they have plenty of time in the oil. If they brown too quickly lower and keep oil at 350°F.
  • Recipe adapted from chef Ahmed Reda whom I met while in Egypt 2023.

Nutrition Information

Calories 51kcal (3%) Carbohydrates 9g (3%) Protein 3g (6%) Fat 4g (6%) Saturated Fat 3g (15%) Sodium 72mg (3%) Potassium 115mg (3%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 52IU (1%) Vitamin C 1mg (1%) Calcium 23mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 20Serving

Amount Per Serving

Calories 51

% Daily Value*

Calories 51kcal 3%
Carbohydrates 9g 3%
Protein 3g 6%
Fat 4g 6%
Saturated Fat 3g 15%
Sodium 72mg 3%
Potassium 115mg 2%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 52IU 1%
Vitamin C 1mg 1%
Calcium 23mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.