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    Home » Food Type » Breakfast

    Jun 16, 2020 · Modified: May 23, 2021 by Lily · This post may contain affiliate links.

    Egyptian Baked Ta'ameya

    Jump to Recipe·Print Recipe
    baked falafel

    Here is the BEST baked Egyptian ta'ameya. In Egypt, the falafel equivalent is called ta'ameya. 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. This is an authentic Egyptian Ta'ameya recipe lightened up by baking instead of frying.

    falafel recipe baked

    Making falafel from scratch every time you want to eat falafel is a waste of time. Instead, I batch prepare the base falafel recipe ahead of time and freeze the rest. I can literally prepare a breakfast feast within minutes.

    AND, If you are looking for a gluten-free falafel recipe, this is it!

    Ta'ameya, or Tamiya, is one of the most common breakfast items in Egypt. 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, so that's another option if you are in the neighborhood. Another one of my favorite street food restaurants in Cairo is called Gad.

    Ingredient Notes

    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.
    • Salt
    ta'ameya ingredients

    You will also need:

    • 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.

    ta'ameya ingredients in a food processor

    Before adding the fava beans and chickpeas, blend the onions, garlic, cilantro, and parsley.

    blend ta'ameya in the food processor

    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 beans mixture.

    add the soaked chickpeas to the food processor

    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 and look like below.

    blended ta'ameya in a food processor

    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.

    ta'ameya mixture in storage bags

    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.

    ta'ameya with an egg and baking soda

    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.

    putting the ta'ameya patties on a baking sheet prior to baking

    Sprinkle some sesame seed love. I use raw sesame seeds, but toasted sesame seeds can work as well.

    ta'ameya mixture on a baking sheet with some sesame seeds

    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 falafel closely. You should get a color like below.

    Egyptian baked ta'ameya out of the oven

    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).

    The baked falafel recipe is way easier because it's literally scooping the Ta'ameya and dropping it on the baking sheet. BAM- look at that!

    Egyptian baked ta'ameya close up

    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

    • Egyptian Minced Molokhia with Roasted Chicken
    • Hawawshi - Egyptian Minced Meat Pitas
    • Egyptian Koshari Recipe (The Best I've Had)
    • Egyptian Mahshi Crumb (Stuffed Cabbage Rolls)

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    baked egyptian tameya

    Egyptian Baked Ta'ameya


    ★★★★★

    5 from 2 reviews

    • Author: Lilian B.
    • Total Time: 30 minutes
    • Yield: 24-30 patties 1x
    • Diet: Vegan
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    Description

    Lighten up your fried falafel with this gluten-free baked falafel recipe. This Egyptian Ta'ameya recipe is authentic and made from scratch.


    Ingredients

    Scale

    Ta'ameya 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)

    Prepare The Ta'ameya Patties 

    • 1 egg
    • ⅛ cup raw sesame seeds
    • 2 tbsp of frying oil
    • ½ tsp of baking powder

    Instructions

    Make The Ta'ameya Mixture

    1. Soak the dried chickpeas and dried split fava beans overnight for about 12 to 15 hours.
    2. Drain the chickpeas and fava beans.
    3. Wash and remove the leaves from the parsley and cilantro.
    4. Peel and chop the onions and garlic.
    5. In a food processor, add the onions, garlic, parsley, and cilantro. Blend on high until blended uniformly.
    6. Add the chickpeas and split fava beans. Blend on high.
    7. Add the ground cumin, dried coriander, and salt. Blend on high until the mixture is uniform.

    Freeze The Extra Ta'ameya

    1. For the falafel mixture not being used, add to a freezer-friendly bag and stick in the freezer.

    Bake the Ta'ameya Patties

    1. 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).
    2. Add parchment paper to a baking pan. Oil the parchment paper with frying oil.
    3. Scoop the Ta'ameya mixture onto the parchment paper.
    4. Spread the sesame seeds onto the Ta'ameya.
    5. Bake at 450 ℉ (232 ℃) on the bottom rack for 4 to 5 minutes.
    6. Move the Ta'ameya to the top rack for another 4 to 5 minutes or until golden brown.

    Equipment

    Image of Dried Chickpeas

    Dried Chickpeas

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    Image of Split Fava Beans

    Split Fava Beans

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    Image of Baking Sheet

    Baking Sheet

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    Image of Cutting Board

    Cutting Board

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    Image of Chef's Knife

    Chef's Knife

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    Image of Cuisinart Food Processor

    Cuisinart Food Processor

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    Notes

    • 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.
    • Prep Time: 30 minutes
    • Category: Breakfast
    • Method: Baking
    • Cuisine: Middle Eastern

    Nutrition

    • Serving Size: 2 pieces
    • Calories: 353
    • 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: 16 mg

    Keywords: baked falafel recipe, ta'ameya, tamaya, egyptian falafel, falafel with fava beans, baked ta'ameya

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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. Rebecca says

      September 28, 2021 at 12:52 am

      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!

      ★★★★★

      Reply
      • Lily says

        September 28, 2021 at 7:04 am

        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!

        Reply
    2. Shahad says

      July 23, 2021 at 4:38 pm

      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.

      ★★★★★

      Reply

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    Hi, I'm Lily!

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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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