Lighten up your fried falafel with this baked falafel recipe. This Egyptian Ta’ameya recipe is authentic and made from scratch.
- 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
- 1 egg
- 1/8 cup raw sesame seeds
- 2 tbsp of frying oil
- 1/2 tsp of baking powder
- Salt to taste (start with 1 tbsp and go from there)
- 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.
- For the falafel mixture not being used, add to a freezer-friendly bag and stick in the freezer.
- For the falafel mixture being cooked, add 1 egg and 1/2 tsp of baking powder. The ratio of egg and baking powder to the falafel mixture is 1 egg and 1/2 tsp of baking powder for every 12 large falafels.
- 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 425F (220 C) 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.
- Category: Breakfast
- Method: Baking
- Cuisine: Middle Eastern
- 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