Egyptian Baked Ta'ameya

4.86 from 7 votes

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

Servings: -30 patties

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 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.