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