Ingredient
Long before chickpea falafel became a street food staple across the Middle East, Egyptians were frying up ta'ameya - a greener, herbier, altogether more fragrant version made entirely from dried split fava beans. Cairo's bustling morning markets have been serving these golden fritters for breakfast, stuffed into warm flatbread with tomato and tahini, for well over a thousand years. This is falafel in its oldest, most authentic form.
The process begins the night before. Dried split fava beans need a long soak - at least eight hours - to soften sufficiently for blending. Unlike chickpea versions, there is no cooking involved before frying; the raw soaked beans go straight into the food processor with red onion, garlic, and a generous tangle of fresh parsley, cilantro, and dill. The sheer volume of herbs is what gives ta'ameya its characteristic vivid green interior and its deeply aromatic flavour. Ground coriander and cumin round things out with warmth, and the whole lot is blended to a thick, dough-like consistency that holds its shape without any binder.
The Sesame Seed Crust
What sets ta'ameya apart from its cousins is the coating. Each ball is rolled in toasted sesame seeds before it hits the oil, creating a nutty, crackling crust that shatters at the first bite to reveal the soft, herb-flecked interior beneath. Toasting the seeds first in a dry skillet - just five minutes, stirring occasionally - makes a noticeable difference to the depth of flavour.
Frying in batches over medium heat gives each fritter three to five minutes to turn a deep, even gold without burning. Drained on paper towels and served immediately, ta'ameya is at its absolute best straight from the oil - crispy, fragrant, and utterly irresistible. Serve tucked into flatbread with sliced tomato, fresh herbs, and a generous drizzle of tahini sauce.
