Ta'ameya

Name: Ta'ameya
Cook time: 80 min
Total time: 80 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 400g Dried Split Fava Beans, peeled, soaked overnight and drained; 1 small Onion, roughly chopped; 4 cloves of Garlic; 4 Green Onions, spring onions, roughly chopped; 1 cup Parsley Leaves, packed fresh, roughly chopped; 1 cup Cilantro Leaves, packed fresh (coriander), roughly chopped; 1/2 cups Dill, packed fresh, roughly chopped; 1 small Green Chili, optional, seeded; 2 tsp Ground Cumin; 1 tsp Ground Coriander; 1 tsp Fine Salt; 1/2 tsp Pepper (Black); 1 tsp Baking Soda; 60g Sesame Seeds, about 1/2 cup, for coating; 750ml Neutral Oil, for deep-frying; 1/2 cups Tahini; 3 tbsp Lemon Juice; 6 tbsp Water, cold, adjust to thin; 1 clove of Garlic, finely grated; 1/2 tsp Salt; 4 Eish Baladis, Egyptian pita or pita breads; 2 Tomatoes, sliced; 1 Cucumber, sliced; 1 small Onion, red, thinly sliced; 1 cup Pickled Turnip, or mixed Egyptian pickles; 1 1/2 Green Chilies, sliced, optional; 1 pinch of Ground Cumin; Some Parsley Leaf, fresh, handful; Some Leaf Lettuce, or arugula leaves, a few

Ta'ameya is Egypt's crisp, herb-studded take on the falafel—green, fragrant patties of fava beans, fresh herbs and warm spices, fried until golden and crunchy. Served in soft flatbread with tangy tahini, pickles and crisp vegetables, it delivers bright, herbal flavor with a satisfyingly crisp exterior. It's simple to make ahead and fries up quickly for a comforting street-food style sandwich or a vibrant mezze platter.

Ta'ameya is Egypt's crisp, herb-studded take on the falafel—green, fragrant patties of fava beans, fresh herbs and warm spices, fr... Show more

Traditional Egyptian Recipe

Health Grade

A+ · Excellent

Rating

4.2

Time

1 hr20 min

Price

2,37 €

Calories

1072 kcal

vegan

healthy

meal prep

high protein

low sugar

mediterranean diet

Method

Soak the beans

Rinse the Dried Split Fava Beans, put them in a large bowl, and cover them with plenty of cold Water so they sit a few inches under the surface. Leave them to soak overnight, or until they have plumped up and no longer feel rock-hard in the center.

Prep the aromatics

Drain the soaked beans very well. Rinse and dry the Parsley Leaves, Cilantro Leaves, Dill, Green Onion, and optional Green Chili, then roughly chop the Onion and all the greens. Peel the Garlic cloves so everything is ready to go into the processor.

Process the mix

Add the drained beans, chopped onion, green onion, herbs, chili, and garlic to a food processor. Season with Ground Cumin, Ground Coriander, Fine Salt, and Pepper (Black), then pulse in short bursts until you have a coarse, damp paste that clumps when squeezed. Scrape down the sides as needed and stop before it turns into a smooth purée.

Rest and whisk sauce

Cover the ta'ameya mixture and let it rest for 30 minutes so it firms up a little. While it rests, whisk together the Tahini, Lemon Juice, grated Garlic, Salt, a pinch of cumin, and enough cold water to make a creamy sauce that drizzles easily.

Shape and coat

Stir the Baking Soda into the rested mixture just until it disappears, then pinch the mix into small balls or slightly flattened patties and press one side into Sesame Seeds so the seeds cling. Set them on a tray in a single layer, and keep them fairly small so they cook through before the crust gets too dark.

Heat the oil

Pour the Neutral Oil into a deep, heavy pot so it comes a few inches up the sides, then heat it over medium-high until it reaches 350° F. The oil should look shimmering and move easily, with an immediate sizzle when a tiny bit of mixture goes in.

Fry until crisp

Working in batches, slide the sesame-coated ta'ameya into the hot oil and fry for 3 minutes on the first side and 3 minutes on the second, until they are deeply golden and crisp. Lift them out with a slotted spoon and drain them on paper towels.

Assemble and serve

Rinse and dry the Leaf Lettuce and Parsley Leaf if needed. Slice the Tomato and Cucumber, thinly slice the red onion, and slice the optional Green Chilies. Split open or warm the Eish Baladi, then fill it with the hot ta'ameya, tahina sauce, Pickled Turnip, a few Parsley Leaf leaves, and the lettuce. Serve extra tahina on the side.