Taameya, a vegetarian recipe from Egypt

Name: Taameya
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Egypt
Ingredients: 400 g skinless split fava beans, soaked for 12 hours; 1 large bunch coriander; 1 large bunch flat-leaf parsley; 1 leek, white part only, roughly cut; 1 onion, quartered; 5 garlic cloves; 2 tsp ground cumin; 1 tsp ground coriander; 1½ tsp salt; ½ tsp bicarbonate of soda; 60 g sesame seeds; Neutral oil, for frying

Taameya

Local name: طعمية

Also written: tameya · taameia

Egyptian falafel made with split fava beans, vivid green with herbs, crusted in sesame and soft at the centre.

Published on 11 March 2026·Updated on 26 September 2026

VeganGluten-free#fava beans#herbs#fried#sesame#egyptian

Method

Drain the beans thoroughly and spread them on a cloth to dry; excess water makes the fritters burst in the oil.
Process the beans, herbs, leek, onion and garlic in small batches to a green paste that is finely textured but not smooth.
Work in the cumin, ground coriander and salt, then chill the mixture for 30 minutes.
Add the bicarbonate just before shaping and mix quickly: it lightens the paste but loses its lift if added too early.
Form flattened patties about 5 cm across and press both faces into the sesame seeds.
Heat the oil to 170°C and fry in small batches for 3 to 4 minutes, until deep golden and floating.
Drain on a rack and serve hot with tahini, raw vegetables, and flatbread if you are not avoiding gluten.

Unlike Levantine falafel, taameya uses fava beans rather than chickpeas, which gives it that green centre and unusually soft texture. Never use tinned beans: only soaked dried ones hold together in the fryer.

The techniques this recipe uses

Drain and rinse
Canning liquid clouds a sauce and salts it blind: rinse until the water runs clear.

Frequently asked questions

Can I use tinned or frozen broad beans?

No. Only dried split broad beans, soaked for 12 hours and blended raw, give a paste that holds together in the oil. Beans that are already cooked release too much water and the fritters fall apart.

My taameya disintegrate in the oil. Why?

Usually because the beans were not dried well enough after soaking. Spread them on a cloth before blending. The 30-minute rest in the fridge before shaping also helps the paste firm up.

Why add the bicarbonate at the last moment?

It lightens the paste and gives the characteristic fluffy centre, but its lift fades if stirred in too early. Add it just before shaping the patties, mix quickly and fry straight away.

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Taameya

Method

The techniques this recipe uses

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Nutrition per serving

Frequently asked questions

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