Egyptian tameya is made with soaked split fava beans, soaked chickpeas, parsley, cilantro, garlic cloves, onion, cumin, ground coriander, and salt.
Soak the split fava beans and chickpeas overnight. Add the onion, garlic cloves, parsley, cilantro, and soaked split fava beans to a food processor.
Blend on high until combined.
Add the soaked chickpeas, garlic, ground cumin, ground coriander, and salt.
Blend until fully combined.
Add half of the mixture to a freezer-friendly bag. Store in the freezer for future use.
Add half of the tameya mixture to a large bowl with an egg and baking soda. Mix well.
Add sesame seeds and coriander seeds to a plate.
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.
Dip your hands in water then pat the sesame seeds and coriander seeds onto the tameya mixture.
Add the tameya patty to a spatula and slowly lower it into hot oil.
Fry until golden brown. Flip the tameya over. Remove with a slotted spoon onto a paper towel lined plate. Serve with pita bread and tahina.