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    Home » Food Type » Breakfast

    Ta'amiya Fried Egyptian Falafel

    Nov 25, 2020 · Modified: Jun 2, 2021 by Lily · This post may contain affiliate links.

    Jump to Recipe·Print Recipe
    egyptian falafel tameya

    Ta'amiya is one of the most common breakfast dishes in Egypt. Ta'amiya is Egyptian falafel and pronounced (TA-MAY-YA). It's surprisingly cheap, unbelievably delicious, and an easy meal on the go. This authentic fried Egyptian falafel recipe is one of my favorites.

    I explain the exact step-by-step process for making the tameya mixture in my baked Egyptian falafel post (and also below). This ta'amiya mixture can be used fried or baked, depending on however you want to make it.

    Egyptian falafel is a little bit different from Lebanese falafel in that it also uses split dried fava beans (in addition to dried chickpeas). Ta'amiya also uses cilantro, fresh garlic, ground cumin, and ground coriander making it a very flavorful falafel recipe.

    I'm a big fan of freezer-friendly meal options and quick meal hacks, which this Egyptian falafel recipe is all about.

    Time Saving Hack For Falafel

    I batch prepare Egyptian falafel and store the mixture in freezer-friendly storage bags like below. In this post, I use a freezer bag Egyptian falafel (ta'amiya) mixture which cuts down my cooking time greatly. I freeze the mixture flat, so it's quick to defrost.

    falafel in storage bags

    Ingredients You'll Need

    • Tameya mixture: If using frozen tameya, allow it to thaw completely prior to use. If making this meal fresh, follow the step-by-step instructions for making Egyptian tameya.
    • Egg: You need one egg for this recipe. The egg helps bind all of the ingredients together.
    • Baking powder: The baking powder makes the tameya a little softer when cooked.
    • Frying oil: I prefer using sunflower oil, however, any type of frying oil is suitable.
    • Sesame seeds and coriander seeds: Sesame seeds and coriander seeds are patted on the outside of the falafel patties just before they go in the hot oil.

    How To Make Ta'amiya

    Ta'amiya is made from a mixture of soaked chickpeas, soaked fava beans, herbs, and spices pulsed in a food processor. This ta'amiya mixture can be frozen in batches then thawed when you want to prepare it. Freezing ta'amiya makes for an incredibly fast breakfast.

    Make The Ta'amiya Mixture

    Prior to making ta'amiya, soak the chickpeas and fava beans in a bowl overnight.

    In a food processor, add the onion, herbs, and soaked fava beans. Pulse until blended.

    • falafel in blender
    • blended falafel

    Add the chickpeas, garlic, ground cumin, and ground coriander.

    • falafel ingredients in blender
    • blended falafel

    Put half of the ta'amiya mixture in a freezer-friendly bag for future use. Take the other half of the ta'amiya mixture, and put it in a bowl with an egg and baking powder.

    • egyptian falafel recipe
    • egyptian tamaya

    Make The Patties

    Add the sesame seeds and coriander seeds to a plate. Form a ball in your hands. Flatten the ball. Indent the middle with your finger.

    • egyptian tameya
    • egyptian falafel tamiya

    Wet your hands. Tap the sesame seeds and coriander seeds, then tap the falafel patty.

    Add the falafel patties to the plate or fry the falafel directly. I like to use the plate, so I can take my time lowering the falafel patties into the oil. However, the falafel mixture is delicate moving off the plate, so you will need to be extra cautious.

    How to Fry Egyptian Falafel

    This is a delicate process that I have failed miserably in. My Egyptian neighbor told me she's going to help me out, but until that happens, this is the best solution I've found. The falafel mixture is very soft, so it can break easily when placed into the oil. By using a spatula and spoon, my falafel patties now survive the plunge into the oil.

    I place the raw falafel mixture on the spatula, lower it close to the oil, then push it off with a spoon. Once the falafel cooks a little bit, it holds itself together much better.

    How Do You Eat Falafel?

    I prefer to eat my falafel in a falafel sandwich with falafel sauce. You can also eat falafel on a salad or in a bowl.

    How to Store

    I don't like reheating falafel, but you might! You can store it in an airtight container in the fridge for up to 5 days.

    Egyptian Recipes

    • Egyptian Molokhia with Roasted Chicken
    • Egyptian Spinach With Tomato Sauce
    • Egyptian Red Lentil Soup
    • Ful Medames Fava Bean Dip (Pressure Cooker)

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    Print
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    tamiya egyptian fried falafel

    Ta'amiya Fried Egyptian Falafel


    ★★★★★

    5 from 1 reviews

    • Author: Lily
    • Total Time: 15 minutes
    • Yield: 12 1x
    • Diet: Vegan
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    Description

    Ta'amiya is an authentic Egyptian falafel recipe made with fresh herbs, chickpeas, and fava beans. It's crispy on the outside but tender and flavorful on the inside.


    Ingredients

    Scale

    Tameya mixture

    • 1 lb of dried chickpeas
    • 1 lb of dried split fava beans
    • 1 lb of onions
    • 1 bunch of Italian parsley
    • 1 bunch of cilantro (coriander)
    • 1 head of garlic peeled
    • 2 tbsp of ground cumin
    • 2 tbsp of ground coriander
    • Salt to taste (start with 1 tablespoon and go from there)

    To Make The Ta'amiya Patties

    • 1 egg
    • ½ tsp baking powder
    • 3 tbsp raw sesame seeds
    • 1 tbsp coriander seeds
    • Oil for frying

    Instructions

    Make the Tameya Patties (Egyptian Falafel) For Frying

    1. Defrost the frozen tameya mixture or make the tameya from scratch. This needs to be prepared ahead of time.
    2. Add the egg and baking powder to the tameya mixture. Mix well.
    3. Heat a skillet or pot with some frying oil on medium-high heat. Don't overfill the skill or pot with oil, only 1" (2.5 cm) is needed. 
    4. Add the sesame seeds and coriander seeds to a plate.
    5. Form a ball in your hands. Flatten the ball. Indent the middle with your finger.
    6. Wet your hands. Tap the sesame seeds and coriander seeds, then tap the falafel patty.
    7. Add the falafel patties directly into the hot oil. This requires some skill as the falafel mixture is fragile. See notes.
    8. Fry the tameya until golden brown, then flip. This should take about 2 to 3 minutes per side. 

    Equipment

    Image of Cuisinart Food Processor

    Cuisinart Food Processor

    Buy Now →

    Notes

    1. One option for frying the tameya patties is to use a spatula and spoon for lowering the delicate tameya patties into the hot oil. 
    • Prep Time: 5 minutes
    • Cook Time: 10 minutes
    • Category: Breakfast
    • Method: Frying
    • Cuisine: Egyptian

    Nutrition

    • Serving Size: 2 pieces
    • Calories: 353 calories
    • Sugar: 5 g
    • Sodium: 385 mg
    • Fat: 15 g
    • Saturated Fat: 5 g
    • Unsaturated Fat: 10 g
    • Trans Fat: 0 g
    • Carbohydrates: 47 g
    • Fiber: 12 g
    • Protein: 19 g
    • Cholesterol: 12 mg

    Keywords: egyptian falafel, egyptian falafel recipe, egyptian falafel recipe fava beans, authentic egyptian falafel recipe, tameya, tamiya, tamaya

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    About Lily

    Howdy! My name Lilian, but my friends call me Lily. I'm the founder and one of the recipe authors here at The Matbakh. I enjoy sunsets, long walks on the beach, meaningful relationships, and anything related to food. I'm so happy you are here!

    Reader Interactions

    Comments

    1. Kathy Lance

      February 21, 2022 at 10:45 am

      Not a comment yet as we won't be making these until tomorrow. A question: can I freeze the uncooked mixture?

      Reply
      • Lily

        February 21, 2022 at 10:52 am

        Thanks for the comment! Yes, you can freeze the mixture just don’t add the egg or baking powder until ready to fry.

        Reply
    2. Shadan M.

      July 10, 2021 at 7:17 pm

      This is the most flavorful and crispy tameya. I didn't make it in the same shape, but it turned out perfect.

      ★★★★★

      Reply
      • Lily

        July 10, 2021 at 7:26 pm

        It's so hard to get the shape right. I struggle with it too, but glad it tasted great!

        Reply

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    I've been cooking things up ever since I was a kid. I'm a Lebanese American from Texas. My kitchen, or "matbakh", is a hodgepodge of delicious cultural recipes from the US and Mediterranean regions.

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