AppetizerSnack

Ta'ameya (Egyptian Fava Bean Fritters)

Name: Ta'ameya (Egyptian Fava Bean Fritters)
Prep time: 4 h
Cook time: 15 min
Total time: 4 h 15 min
Yield: 4 servings
Cuisine: egyptian, middle_eastern
Ingredients: 250 g dried fava beans peeled, split; 0.5 pcs yellow onion roughly chopped; 3 clove garlic; 0.5 cup fresh parsley roughly chopped; 0.5 cup fresh cilantro roughly chopped; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp cayenne pepper (optional); 0.5 tsp baking soda; 1 tsp salt; 0.25 tsp black pepper; 4 cup vegetable oil; 2 tbsp sesame seeds (optional)

These traditional Egyptian ta'ameya are crispy on the outside and fluffy on the inside. Made from soaked and ground fava beans, they are a delicious vegan appetizer or light meal.

An original recipe by Forkin

Total time: 4 hr 15 min
Serves: 4
Difficulty: Medium
Per serving: 337 kcal

VeganVegetarianGluten-free

Allergen information: may contain sesame. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 gdried fava beans, peeled, split
0.5 pcsyellow onion, roughly chopped
3 clovegarlic
0.5 cupfresh parsley, roughly chopped
0.5 cupfresh cilantro, roughly chopped
1 tspground cumin
1 tspground coriander
0.5 tspcayenne pepper(optional)
0.5 tspbaking soda
1 tspsalt
0.25 tspblack pepper
4 cupvegetable oil

garnish

2 tbspsesame seeds(optional)

Equipment

deep pot · slotted spoon · paper towels · food processor · large bowl

The method

Step by step

1
Rinse the fava beans thoroughly and place them in a large bowl.
About 2 min
2
Cover the fava beans with plenty of cold water, ensuring they are submerged by at least 2 inches, and let them soak for a minimum of 4 hours, or preferably overnight.
About 4 hr
Cook’s note: Soaking helps to soften the beans for easier grinding and better texture.
3
Drain the soaked fava beans completely and rinse them again.
About 1 min
4
Combine the drained fava beans, onion, garlic, parsley, and cilantro in a food processor.
About 2 min
5
Pulse the mixture until it forms a coarse, slightly chunky paste. Avoid over-processing, which can make the mixture too wet.
About 3 min
Cook’s note: You may need to scrape down the sides of the food processor occasionally.
6
Transfer the fava bean mixture to a large bowl and stir in the ground cumin, ground coriander, cayenne pepper (if using), baking soda, salt, and black pepper.
About 2 min
7
Mix well to ensure all spices are evenly distributed throughout the mixture.
About 1 min
8
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to about 175-180°C (350-360°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil reaches the correct temperature for best frying results.
9
Using a small scoop or your hands, form the ta'ameya mixture into small patties or balls, about 1.5 inches in diameter.
About 3 min
Cook’s note: If desired, press some sesame seeds onto one side of each patty before frying.
10
Carefully place a few ta'ameya into the hot oil, making sure not to overcrowd the pot.
About 1 min
Cook’s note: Fry in batches to maintain oil temperature and ensure even cooking.
11
Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides.
About 4 min
12
Remove the cooked ta'ameya with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
About 1 min
13
Repeat with the remaining mixture until all ta'ameya are cooked.
About 5 min
14
Serve hot with tahini sauce, fresh vegetables, or pita bread.

Per serving

Nutrition

62%Score

Calories: 337.2kcal
Protein: 6.2g
Carbs: 15.7g
Fat: 29.3g
Fibre: 4.9g
Sugar: 2.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover ta'ameya in an airtight container in the refrigerator.

Reheating

Reheat in a toaster oven or air fryer until crispy and warmed through.