Monday, December 17, 2012


Taameya is Egyptian for Falafel. In Egypt its typically made with a combination of foul, onion, garlic and herbs. After its formed into a patty its dipped in sesame seeds then deep or shallow fried until nice and crispy  on the outside. Its a favourite snack for breakfast lunch but rarely a dinner time meal. Put into a sandwich with tahini, pickled eggplants, and salad.. its sure to make you satisfied. Heres My recipe as close to the taameya you buy from the streets in Cairo.

2 cups of Dry split fava beans (they are white in colour)
4 cups of water for soaking
1 white onion diced
3 cloves of garlic roughly chopped
1/4 cup corriander (cilantro) chopped
2 tablespoons of Dill chopped
1/2 tsp salt
1/2 tsp of Cumin
pinch of baking soda.
oil for frying.
Optional: Sesame seeds

What to do:
1.Soak fava beans overnight in 4 cups of water.
2. In the morning drain water and place in food processor along with onion, garlic, and herbs. Process on medium speed, gradually increasing as mixture forms together.
3. Once mixture is smooth and holds together, transfer to a bowl and add salt and cumin and mix.
4. Once ready to fry, heat up oil on medium (not too hot) and just before you fry, add baking soda and mix, then  form taameya mixture into patties with your hands dipping them water to help. Sprinkle some sesame seeds on top and pat with your hand. Drop into hot oil and fry and they are deep golden colour and nice and crispy on the outside. Some people prefer a deep brown colour, its up to you.

Serve with any salad you like such as salad, eggplant, tahini, pickles. etc etc..


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