Egypt | Breakfast

Ta'ameya

Name: Ta'ameya
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 6 fritters
Cuisine: Egypt, North Africa
Ingredients: 2 cups dried split fava beans, soaked overnight and drained; 1 cup parsley, packed; 1 cup cilantro, packed; ½ cup dill, packed; 4 whole scallions, chopped; 5 cloves garlic; 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp baking powder; ¼ cup sesame seeds; 3 cups neutral oil, for deep frying; salt and black pepper, to taste

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

Level

medium

Start cooking Explore Egypt recipes

01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 6

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

Jump to method My cookbook

Ingredients

For 6 fritters

Breakfast

A few kitchen essentials

Suggested from the recipe method. Use equivalent equipment you have.

Wooden spoon

02 / Let’s cook

One step at a time

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

Back to Egypt

4 steps 35 min prep 20 min cook (check method) 55 min total medium

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

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

Season and shape

Mix in baking powder. Shape small patties and press sesame seeds onto one side.

shape 15:00

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.

Cooking notes, photos & serving ideas

Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for breakfast, mezze, street-food-style snacks, or a vegetarian sandwich spread.. Plan on a medium cook. Allow 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

Take a closer look at the dish and its serving ideas.

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

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