This authentic Egyptian falafel recipe is my favorite falafel recipe. It's crispy on the outside but tender and flavorful on the inside.
- Tameya mixture
- 1 egg
- 1/2 tsp baking powder
- 3 tbsp raw sesame seeds
- 1 tbsp coriander seeds
- Oil for frying
Make the Tameya Patties (Egyptian Falafel) For Frying
- Defrost the frozen tameya mixture or make the tameya from scratch. This needs to be prepared 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.
- Category: Breakfast
- Method: Frying
- Cuisine: Egyptian
- 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
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