Taameya
Local name : طعمية
Egyptian falafel made with split fava beans, vivid green with herbs, crusted in sesame and soft at the centre.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Medium
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.
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.
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