Egypt | Breakfast

Ta'ameya

Egyptian fava bean falafel made with soaked split fava beans, fresh herbs, garlic, spices, and a sesame crust before frying.

Country
Egypt
Region
North Africa
Time
55 min
Serves
6
Level
medium
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Recipe overview

What to know before you cook

Use this overview to check the occasion, serving ideas, regional context, and cooking commitment before you begin.

When to cook it

Best for breakfast, mezze, street-food-style snacks, or a vegetarian sandwich spread.. Plan on a medium cook and about 55 minutes total.

What to serve alongside it

Baladi bread, tahini sauce, pickles, chopped salad, and ful medames.

Regional lane

Egypt national table. A structured Egypt dish in the AfroKitchen archive.

Chef watch-outs
  • Rushing the base before the raw edge has cooked out.
  • Adding all seasoning early and forgetting to adjust at the end.
  • Cooking on heat that is too high once the dish should be steaming or simmering.
How you know it is ready
  • The aroma should smell rounded rather than raw or sharp.
  • Oil, sauce, broth, or steam should look settled and deliberate.
  • The final texture should match the dish style before you plate it.
Recipe photos

See the dish before you cook

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Ta'ameya recipe from Egypt
Ta'ameya finished dish
Chef board

Build the table around Ta'ameya

Baladi bread, tahini sauce, pickles, chopped salad, and ful medames.

Best route from here

Egypt national table

Collections to keep cooking
Vegetarian African Classics Breakfast and Tea Table
Servings 6

Scale the dish before you shop, then use the checklist while you cook.

How to cook it

Step-by-step method

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Egypt
4 steps 35 min prep 20 min cook 55 min total medium
1
Soak the beans
Soak split fava beans overnight in plenty of water, then drain very well before grinding.
Kitchen noteDry beans are essential for texture. Canned beans will make the batter collapse.
overnight soak 480:00
2
Grind the batter
Pulse fava beans, herbs, scallions, garlic, cumin, coriander, salt, and pepper until finely ground but not wet or pureed.
grind 05:00
3
Season and shape
Mix in baking powder. Shape small patties and press sesame seeds onto one side.
shape 15:00
4
Fry until crisp
Fry in hot oil until deep golden and crisp, turning once. Drain and serve hot.
Kitchen noteFry a test patty first and adjust salt before shaping the rest.
fry batch 04:00

Some cooks add leek or scallion, some coat heavily with sesame, and Alexandria-style versions may hide a spicy chile filling.

Keep exploring

Cook around Ta'ameya

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