Tameya ( pronounced TA-MAY-YA) is one of Egypt's most common breakfast dishes, and it's the Egyptian falafel equivalent. It's made with split fava beans, chickpeas, garlic cloves, onion, parsley, cilantro, ground cumin, ground coriander, and salt.
Tameya is surprisingly cheap, unbelievably delicious, and an easy meal on the go. You can find this popular street food all over Egypt. If you want to lighten up this dish bake tameya instead of frying it.
Egyptian tameya is slightly different from Lebanese falafel in that it also uses split dried fava beans. Tameya also uses cilantro, fresh garlic, ground cumin, and ground coriander, making it a flavorful falafel recipe.
What You Will Love
This large batch Egyptian version of traditional falafel is freezer-friendly! You can whip up fried tamiya in the early morning hours with just 15 minutes of prep (once you've made the tameya mixture).
- Dried chickpeas: Unfortunately, you cannot use canned chickpeas for this recipe because the chickpeas should not be cooked. The baking (or frying) is when the chickpeas/fava beans cook. You can use small, medium, or large chickpeas. Make sure to soak the chickpeas and fava beans ahead of time.
- Dried split fava beans: There are several types of fava beans. I use peeled, dried fava beans for this recipe (also called split fava beans). You can tell that the peel is removed if the fava beans are closer to the chickpeas color. If the fava beans are dark, the peel is still on. The peel can be very thick depending on whether the large or small fava bean is small.
- Fresh herbs: Use fresh parsley and fresh cilantro (fresh coriander). Dried parsley will not be an equal substitute.
- Onions: You can use white onions, sweet onions, red onions, and brown onions. Green onions are not a suitable substitute.
- 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. Baking powder is not the same as baking soda or bicarbonate of soda.
- Frying oil: Use sunflower oil, vegetable oil, or frying oil. Authentic Egyptian falafels don't use olive oil, but olive oil works too (see substitutions).
- 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 Tameya
Tameya is made from a mixture of soaked chickpeas, soaked fava beans, herbs, and spices pulsed in a food processor. This tameya mixture can be frozen in batches and then thawed when you want to prepare it.
Make The Ta'amiya Mixture
Before making tameya, soak the chickpeas and fava beans in a bowl overnight with water (about 12 hours).
Add the onion, parsley leaves, cilantro leaves, soaked fava beans, chickpeas, ground cumin, ground coriander, and salt to a food processor.
Pulse until blended. You might have to do this in batches.
Put half of the tameya mixture in a freezer-friendly bag for future use. Take the other half of the tameya mixture, and put it in a bowl with an egg and baking powder.
Mix everything together.
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 in cold water. 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 tameya mixture is delicate moving off the plate, so you must be extra cautious.
How to Fry Tameya
Heat oil in a large frying pan on medium-high heat. Delicately drop the falafel patties into the hot oil.
Fry until golden brown, then flip onto the other side. Place the fried Egyptian style falafels on a paper towel to soak up the extra oil.
Tip: These patties are fragile and can break easily. I lower the patties into the oil with a spatula. Once they cook a bit, they get firmer.
How To Freeze Tameya Mixture
Batch prepare tameya and store the mixture in freezer bags like below. I freeze the mixture flat so it's quick to defrost.
When you are ready to make Egyptian fava bean falafel, defrost the falafel mixture completely. Add the egg and baking powder. Continue on with the steps to fry.
What To Serve With Tameya
Serve these delicious Egyptian-style falafels with some Egyptian ful, tahina sauce, fried sumac eggs, and fresh pita bread. Stuff this fluffy Egyptian falafel in a falafel sandwich or pita pockets. Check out more ideas for what to serve with falafel.
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. The
Tameya is the Egyptian falafel equivalent. The main difference is it uses split fava beans (in addition to chickpeas), making it softer and less dry.
Eat tameya just like falafel balls. Wrap fresh pita bread around the fried tameya patty and dip in tahina sauce.
Yes, pulse the main ingredients (leaving out the egg and baking powder). Store the tameya mixture in freezer bags for up to 9 months in the freezer.
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Tameya (Fried Egyptian Falafel)
- 1 lb dried chickpeas
- 1 lb dried split fava beans
- 1 lb onions
- 1 bunch Italian parsley
- 1 bunch cilantro coriander
- 1 head of garlic peeled
- 2 tablespoon ground cumin
- 2 tablespoon ground coriander
- salt to taste start with 1 tablespoon and go from there
To Make the Tameya Patties
- 1 egg
- ½ teaspoon baking powder
- 3 tablespoon raw sesame seeds
- 1 tablespoon coriander seeds
- oil for frying
Make Tamiya Mixture
- Soak the chickpeas and split fava beans for 12 hours, or overnight, to soften. Drain.
- In a food processor, add the soaked split fava beans, chickpeas, fresh Parsley and cilantro leaves (remove the stems), onion, and peeled garlic cloves. Pulse on high. You might have to do this in batches.
- Add the ground cumin, ground coriander, and salt to taste. Transfer the tamiya mixture to a large bowl.
Make Fried Tamiya Patties
- Defrost the frozen tameya mixture or make the tameya ahead of time.
- Add the egg and baking powder to the tameya mixture. Mix well.
- 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.
- 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 directly into the hot oil. This requires some skill as the falafel mixture is fragile. See notes. Fry the tameya until golden brown, then flip. This should take about 2 to 3 minutes per side.
- One option for frying the tameya patties is to use a spatula and spoon for lowering the delicate tameya patties into the hot oil.