Ta’ameya (Fava Bean Falafel)

Ta’ameya is Egypt’s version of falafel, and unlike the chickpea falafel of the Levant, it is made from soaked fava beans ground with a mountain of cilantro, parsley, and leeks. It is the other half of the classic Egyptian breakfast, fried fresh in the morning and tucked into bread with tahini, tomatoes, and pickles. The green-flecked patties are so beloved that street vendors fry them from dawn until the pots run dry, and it is the ultimate grab-and-go breakfast for students, taxi drivers, and office workers alike.

Crisp green coins, best eaten in pita

The secret to great ta’ameya is texture: the beans are ground coarse, so the patties fry up shatteringly crisp outside and tender, almost fluffy inside, with a bright herbal flavor from the generous handfuls of greens. Cumin and coriander warm the center, and a dab of tahini sauce brings everything together. Eaten fresh from the oil, they are a little piece of Cairo you can make in any kitchen. Save the chickpea falafel debates for another day; this is the Egyptian way.

Craving more? Explore all Egyptian Kitchen recipes.

Stocking a Middle Eastern pantry? Our guide to 20 essential Middle Eastern pantry ingredients covers everything this dish uses.

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