Ta'ameya (Egyptian Falafel)

Falafel’s origins trace back to ancient Egypt, where fava beans were a common staple for the lower classes.

Over centuries the dish spread across the Middle East, evolving into the chickpea-based version popular in the Levant, while Egypt retained the fava-bean preparation known as ta’ameya.

Historically, ta’ameya was sold by street vendors and enjoyed as a hearty breakfast or snack, reflecting Egypt’s reliance on legumes for protein. Modern recipes often add sesame seeds for extra texture, but the core technique of soaking, grinding, and deep-frying remains unchanged. ■

See the full recipe for Ta'ameya (Egyptian Falafel)