Tameya Egyptian Falafel

5 from 6 votes

Tameya Egyptian Falafel

Tameya is an authentic Egyptian falafel recipe made with fresh herbs, chickpeas, and fava beans. It's crispy on the outside but tender and flavorful on the inside.

Servings:

Ingredients

Tameya mixture

1 lb dried chickpeas
1 lb dried split fava beans
1 lb onions
1 bunch Italian parsley
1 bunch cilantro coriander
1 head of garlic peeled
2 tablespoon ground cumin
2 tablespoon ground coriander
salt to taste start with 1 tablespoon and go from there

To Make the Tameya Patties

1 egg
½ teaspoon baking powder
3 tablespoon raw sesame seeds
1 tablespoon coriander seeds
oil for frying

US Customary - Metric

Instructions

Make Tamiya Mixture

Soak the chickpeas and split fava beans for 12 hours, or overnight, to soften. Drain.
In a food processor, add the soaked split fava beans, chickpeas, fresh Parsley and cilantro leaves (remove the stems), onion, and peeled garlic cloves. Pulse on high. You might have to do this in batches.
Add the ground cumin, ground coriander, and salt to taste. Transfer the tamiya mixture to a large bowl.

Make Fried Tamiya Patties

Defrost the frozen tameya mixture or make the tameya ahead of time.
Add the egg and baking powder to the tameya mixture. Mix well.
Heat a skillet or pot with some frying oil on medium-high heat. Don't overfill the skill or pot with oil, only 1" (2.5 cm) is needed.
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. Wet your hands. Tap the sesame seeds and coriander seeds, then tap the falafel patty.
Add the falafel patties directly into the hot oil. This requires some skill as the falafel mixture is fragile. See notes. Fry the tameya until golden brown, then flip. This should take about 2 to 3 minutes per side.

Notes

One option for frying the tameya patties is to use a spatula and spoon for lowering the delicate tameya patties into the hot oil.

Nutrition