Here is the best Egyptian 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.

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 whether 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.

How to Make Ta'ameya

Soak chickpeas and split fava beans for 12 to 15 hours.

Add cilantro leaves, Italian parsley leaves, onions, and garlic cloves to the food processor.

Blend.

Add the chickpeas, fava beans, ground coriander, ground cumin, and salt to the food processor. 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 in a large bowl.

Blend on high until the mixture is consistent. Make sure that there are no chunks of garlic or onion floating around.

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.

On a parchment-paper-lined baking sheet, add the tameya mixture. Drizzle oil and sprinkle sesame seeds on top.

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.

📋 Recipe