Here is the best Egyption baked ta'ameya made with chickpeas, split fava beans, cilantro, parsley, onion, garlic, and spices. It's freezer-friendly, gluten-free, and bakes in 10 minutes.
Making falafel from scratch every time you want to eat falafel takes a long time. Instead, prepare the base falafel recipe ahead of time and freeze the rest.
What is Ta'ameya?
In Egypt, the falafel equivalent is called ta'ameya, and it's commonly eaten for breakfast. Ta'ameya is slightly different from traditional falafel because it's made with fava beans instead of only chickpeas. The fava beans make the texture a bit softer on the inside.
If you are ever visiting Egypt, one of my favorite Ta'ameya restaurants is called Zooba. They just recently opened a branch in New York City. Another one of my favorite street food restaurants in Cairo is called Gad.
This ta'ameya recipe is an authentic Egyptian falafel recipe. If you would like to fry it instead (the traditional way of making it), add frying oil to the ingredients below. I have a more in-depth post on frying ta'ameya if you'd like to check it out.
- Dried chickpeas: You cannot use canned chickpeas for this recipe, unfortunately, 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 in color, then the peel is still on. Depending on if the fava bean is large are small, the peel can be very thick.
- Fresh parsley: Italian parsley is the best option for this recipe, but curly parsley works as well. Dried parsley will not be an equal substitute.
- Fresh cilantro (coriander): Fresh cilantro is needed for this recipe. I recommend only using the leaves for this recipe.
- Onions: You can use white onions, sweet onions, red onions, and brown onions. Green onions are not a suitable substitute.
- Fresh garlic: You will need freshly peeled garlic for this recipe. I do not recommend dried garlic or powdered garlic.
- Ground spices: This recipe needs ground coriander and ground cumin.
- Food processor
- Large bowl
- Chef's knife and cutting board
- Baking sheet
- Parchment paper
How to Make Ta'ameya
Soak chickpeas and split fava beans for 12 to 15 hours. Wash the cilantro and Italian parsley. Remove the leaves. Peel and chop the onions. Peel the garlic cloves. Add the cilantro, Italian parsley, onions, and garlic to the food processor.
Before adding the fava beans and chickpeas, blend the onions, garlic, cilantro, and parsley.
Add the chickpeas, fava beans, ground coriander, ground cumin, and salt. If your food processor is not large enough, you will need to blend the ingredients in batches then mix them all together at the end.
My recommendation is to remove half of the vegetable mixture and blend half of the bean mixture.
Blend on high until the mixture is consistent. Make sure that there are no chunks of garlic or onion floating around. The mixture should be consistent.
Store part of the mixture in freezer-friendly bags (if not using right away). The falafel mixture is good for 4 months in the freezer.
Add baking soda and egg to the falafel you are cooking. The frozen falafel mixture should not have baking soda or egg added to it until right before it's going to be cooked.
How To Make Baked Ta'ameya
Add parchment paper onto a baking sheet. Spread oil all over the parchment paper. I recommend using the same oil you fry with because it has a high burning point. Using a spoon, scoop the falafel mixture from the bowl onto the baking sheet.
Sprinkle some sesame seed love. I use raw sesame seeds, but toasted sesame seeds can work as well.
Bake at 450 ℉ (232 ℃). Place the baking sheet on the bottom rack for about 4 to 5 minutes then move the baking sheet to the top rack of the oven for another 4 to 5 minutes.
Ovens are all different, so monitor the baked ta'ameya closely. Bake until the outside turns brown.
How To Make Fried Ta'ameya
You can use an ice cream scoop and drop the balls into the hot oil, or shape the Tamaya like a little mini donut. The mini donut shape requires some skills. I have a full post on how to fry Egyptian falafel (Ta'ameya).
Baked ta'ameya is easier to make because it's literally scooping the ta'ameya and dropping it on the baking sheet.
Using the Frozen Falafel Mixture
When you are ready to make this baked ta'ameya, take the falafel mixture out of the freezer and submerge it in room temperature water (keeping it in the freezer bag). Once the falafel mixture has defrosted, add the egg and baking powder. Continue the steps as you would normally.
Egyptian Ta'ameya vs. Lebanese Falafel
Ta'ameya and falafel are almost the same! Just like stuffed grape leaves are called dolmas in Greece and wara anab in Lebanon, falafel and ta'ameya are similar. Egyptian Ta'ameya uses chickpeas and fava beans, whereas traditional Lebanese falafel uses only chickpeas. Traditionally ta'ameya and falafel are both fried.
Personally, if I want to make baked falafel, I use the Egyptian ta'ameya mixture because I prefer its texture and taste baked. However, if you really want crunchy fried falafel, this Lebanese fried falafel recipe is delicious.
Regardless of which falafel you choose, I recommend eating your falafel in a falafel sandwich with some tahini yogurt falafel sauce.
Authentic Egyptian Recipes
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Egyptian Baked Ta'ameya
- 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 tablespoon ground cumin
- 2 tablespoon ground coriander
- Salt to taste start with 1 tablespoon and go from there
Prepare The Ta'ameya Patties
- 1 egg
- ⅛ cup raw sesame seeds
- 2 tablespoon of frying oil
- ½ teaspoon of baking powder
Make The Ta'ameya Mixture
- Soak the dried chickpeas and dried split fava beans overnight for about 12 to 15 hours.
- Drain the chickpeas and fava beans.
- Wash and remove the leaves from the parsley and cilantro.
- Peel and chop the onions and garlic.
- In a food processor, add the onions, garlic, parsley, and cilantro. Blend on high until blended uniformly.
- Add the chickpeas and split fava beans. Blend on high.
- Add the ground cumin, dried coriander, and salt. Blend on high until the mixture is uniform.
Freeze The Extra Ta'ameya
- For the falafel mixture not being used, add to a freezer-friendly bag and stick in the freezer.
Bake the Ta'ameya Patties
- For the falafel mixture being cooked, add 1 egg and ½ teaspoon of baking powder. The ratio of egg and baking powder to the falafel mixture is 1 egg and ½ teaspoon of baking powder for every 12 large falafels (about half of the mixture).
- Add parchment paper to a baking pan. Oil the parchment paper with frying oil.
- Scoop the Ta'ameya mixture onto the parchment paper.
- Spread the sesame seeds onto the Ta'ameya.
- Bake at 450 ℉ (232 ℃) on the bottom rack for 4 to 5 minutes.
- Move the Ta'ameya to the top rack for another 4 to 5 minutes or until golden brown.
- This baked falafel recipe can be fried.
- Eat Ta'ameya in pita bread as a falafel pita sandwich with tahini, cucumbers, and tomatoes.
- If baking all of this ta'ameya mixture, you will end up with 24 to 30 ta'ameya patties. Use 1 whole egg and ½ teaspoon of baking powder for every 8 to 12 ta'ameya patties.
I've been wanting a baked falafel recipe and we prefer the Egyptian version so was happy to try this recipe. The proportions are good and the addition of the egg helps the patties stay together while baking. Two notes: I used the exact amounts of spices and the raw mixture did taste flavorful but after baking I felt it was lacking. Will double the spices and salt next time I make it. Second note is that I was really unsure how much of the base mixture to add to an egg (the explanation of 12 big patties is too vague). I ended up using half the base mixture with the one egg and I think this was fine. I also increased the baking time to nearly 20 minutes because I wanted more crispiness. Over all we all enjoyed the results!
I can't thank you enough for such an in-depth review! I'm going to update the quantities this recipe makes (about 24 to 30 ta'ameya patties). Also, I'm going to update the oven temperature to a hotter temp (about 450 F) to simulate the heat as if these ta'ameya patties are getting fried. Thank you again for the feedback on the recipe, it helps so much!
I had a hard time finding the right types of beans. In the end, I found them at a middleeastern grocer. The herbs make the difference.