Let’s dive into the heart of Egyptian street food with ta’meya, Egypt’s answer to falafel. Unlike its chickpea-based cousin from other parts of the Middle East, ta’meya is made with fava beans, giving it a unique nutty flavor and a lighter, fluffier texture. These golden, crispy patties are packed with fresh herbs like parsley and dill, spiced just right with cumin and coriander, and served with tahini sauce or stuffed into warm pita bread with salad and pickles. Ta’meya is the ultimate breakfast or snack, found on every street corner in Cairo and Alexandria, and it’s surprisingly easy to make at home. Ready to bring a taste of Egypt to your kitchen? Let’s get cooking!
What You’ll Need
Ingredients (Makes about 20-25 ta’meya patties)
For the ta’meya:
- 2 cups dried split fava beans (look for peeled, split fava beans at Middle Eastern stores)
- 1 medium onion, roughly chopped (about 1 cup)
- 4-5 garlic cloves, peeled
- 1 cup fresh parsley, chopped (stems included for flavor)
- 1 cup fresh dill, chopped (stems included)
- 1/2 cup fresh cilantro, chopped (optional for extra zing)
- 1-2 green onions, chopped (white and green parts)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground black pepper
- 1 tsp salt (adjust to taste)
- 1/2 tsp baking soda (for that fluffy texture)
- 1/4 tsp cayenne pepper or chili powder (optional for a kick)
- 1 tbsp sesame seeds (for coating, optional but classic)
- Vegetable oil (for deep frying, about 3-4 cups depending on your pan)
For serving (optional):
- Pita or baladi bread
- Tahini sauce (mix tahini paste, lemon juice, garlic, water, and salt to taste)
- Sliced tomatoes, cucumbers, lettuce, and pickles
- Hot sauce or shatta for spice lovers
Equipment:
- Food processor or blender
- Large bowl
- Deep frying pan or pot
- Slotted spoon
- Paper towels
- Measuring cups and spoons
Step-by-Step Ta’meya Recipe
Step 1: Soak the Fava Beans
Alright, let’s kick things off! Grab your dried split fava beans and give them a good rinse under cold water to remove any dust or debris. Pop them into a large bowl and cover with plenty of water—about 4-5 inches above the beans since they’ll swell. Let them soak overnight, or at least 8 hours, until they’re soft enough to break apart with your fingers. Don’t skip this step; unsoaked beans won’t blend into that creamy texture we’re after. If you’re in a rush, you can soak them in warm water for 4-6 hours, but overnight is best for that authentic vibe.
Step 2: Prep the Herbs and Veggies
While your beans are soaking (or when you’re ready to cook), chop up your parsley, dill, and cilantro (if using). Don’t be shy—these herbs are the soul of ta’meya, giving it that vibrant green interior and fresh flavor. Roughly chop the onion and green onions, and peel the garlic cloves. You don’t need to be too precise here since everything’s heading to the food processor. The goal is to have a fragrant, herby mix that’ll make your kitchen smell like an Egyptian street market.
Step 3: Blend the Mixture
Drain the soaked fava beans thoroughly—no need to cook them, they’re perfect as is. Toss the beans into a food processor along with the onion, garlic, parsley, dill, cilantro (if using), and green onions. Pulse a few times to break everything down, then blend until you get a smooth, thick paste. You might need to scrape down the sides a couple of times to make sure it’s evenly mixed. The texture should be like a coarse hummus—not too wet, but not dry either. If it’s too grainy, add a tablespoon of water, but don’t overdo it; we want patties, not batter.
Step 4: Season the Mix
Transfer your green, aromatic paste to a large bowl. Add the cumin, coriander, black pepper, salt, and cayenne (if you like a bit of heat). Stir it all together with a spoon or your hands—get in there and feel the texture! Sprinkle in the baking soda and mix well; this is the secret to those airy, fluffy ta’meya patties. Cover the bowl with a cloth or plastic wrap and let the mixture rest in the fridge for 30 minutes. This helps the flavors meld and makes the dough easier to shape.
Step 5: Shape the Patties
Now for the fun part—shaping your ta’meya! Wet your hands with a bit of water to prevent sticking, then scoop out about 2 tablespoons of the mixture. Roll it into a ball, then flatten it into a small patty, about 1/2-inch thick and 2 inches wide. You can make them round or slightly oval, whatever vibe you’re feeling. For that classic Egyptian touch, dip one side of each patty into sesame seeds for a nutty, crunchy crust. Lay the patties on a tray or plate as you go. If you’re not frying right away, you can cover and refrigerate them for up to a day.
Step 6: Heat the Oil
Pour enough vegetable oil into a deep frying pan or pot to reach about 2 inches deep—ta’meya needs a good swim to get that perfect golden crust. Heat the oil over medium heat until it reaches about 350°F (175°C). If you don’t have a thermometer, test it by dropping a small bit of the mixture into the oil; it should sizzle and float but not burn instantly. Too hot, and the outside will cook before the inside; too cool, and they’ll soak up oil and get greasy. Find that sweet spot!
Step 7: Fry the Ta’meya
Carefully slide a few patties into the hot oil—don’t crowd the pan, give them room to dance. Fry for about 2-3 minutes per side, or until they’re golden brown and crispy. Use a slotted spoon to flip them gently and transfer them to a plate lined with paper towels to drain excess oil. Keep frying in batches, making sure the oil stays hot but not smoking. If the oil gets too dark with bits of herbs, skim it out between batches to keep things clean.
Step 8: Serve and Enjoy
Your ta’meya is ready to shine! Serve these beauties hot, either on their own with a side of tahini sauce for dipping or stuffed into warm pita bread with sliced tomatoes, cucumbers, lettuce, pickles, and a drizzle of tahini or hot sauce. For a true Egyptian street food experience, pile on the pickles and a sprinkle of shatta (spicy chili sauce) for some heat. They’re best fresh and crispy, but you can reheat leftovers in an oven or air fryer to revive that crunch.
Tips for Ta’meya Perfection
- Bean Choice Matters: Split fava beans are key for authentic ta’meya. Chickpeas work for falafel, but they’re denser and less traditional here. Look for peeled, split fava beans to save time.
- Herb Ratio: Don’t skimp on the herbs—they give ta’meya its signature green color and fresh taste. Adjust the parsley-dill-cilantro balance to your liking, but keep it generous.
- Texture Control: If your mixture feels too wet to shape, add a tablespoon of flour or chickpea flour to bind it. Too dry? A splash of water does the trick.
- Make Ahead: You can prep the mixture a day in advance and store it in the fridge. Just add the baking soda right before shaping to keep it active.
- Freezing: Shaped, uncooked patties freeze beautifully. Lay them on a tray to freeze individually, then store in a bag. Fry straight from frozen, adding an extra minute or two.
- Healthier Option: For a lighter version, try baking at 400°F (200°C) for 15-20 minutes, flipping halfway, or use an air fryer. They won’t be as crispy, but still delicious.
Why You’ll Love Ta’meya
Ta’meya is more than just a snack—it’s a taste of Egypt’s soul. The crunch of the sesame-crusted exterior, the fluffy, herb-packed interior, and the way it pairs with creamy tahini or spicy pickles is pure magic. Whether you’re recreating a Cairo street food vibe or impressing friends at a dinner party, these fava bean falafels are a crowd-pleaser. Plus, they’re naturally vegan, budget-friendly, and packed with protein. Whip up a batch, grab some pita, and let the Egyptian flavors transport you to the bustling streets of Alexandria. Got leftovers? They’re perfect for meal prep or a quick lunch wrap.