Ta'ameya (Egyptian Fava Bean Fritters)
These traditional Egyptian ta'ameya are crispy on the outside and fluffy on the inside. Made from soaked and ground fava beans, they are a delicious vegan appetizer or light meal.
An original recipe by Forkin
- Total time
- 4 hr 15 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 337 kcal
Allergen information: may contain sesame. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gdried fava beans, peeled, split
- 0.5 pcsyellow onion, roughly chopped
- 3 clovegarlic
- 0.5 cupfresh parsley, roughly chopped
- 0.5 cupfresh cilantro, roughly chopped
- 1 tspground cumin
- 1 tspground coriander
- 0.5 tspcayenne pepper(optional)
- 0.5 tspbaking soda
- 1 tspsalt
- 0.25 tspblack pepper
- 4 cupvegetable oil
garnish
- 2 tbspsesame seeds(optional)
Equipment
deep pot · slotted spoon · paper towels · food processor · large bowl
The method
Step by step
- 1
Rinse the fava beans thoroughly and place them in a large bowl.
About 2 min
- 2
Cover the fava beans with plenty of cold water, ensuring they are submerged by at least 2 inches, and let them soak for a minimum of 4 hours, or preferably overnight.
About 4 hr
Cook’s note: Soaking helps to soften the beans for easier grinding and better texture.
- 3
Drain the soaked fava beans completely and rinse them again.
About 1 min
- 4
Combine the drained fava beans, onion, garlic, parsley, and cilantro in a food processor.
About 2 min
- 5
Pulse the mixture until it forms a coarse, slightly chunky paste. Avoid over-processing, which can make the mixture too wet.
About 3 min
Cook’s note: You may need to scrape down the sides of the food processor occasionally.
- 6
Transfer the fava bean mixture to a large bowl and stir in the ground cumin, ground coriander, cayenne pepper (if using), baking soda, salt, and black pepper.
About 2 min
- 7
Mix well to ensure all spices are evenly distributed throughout the mixture.
About 1 min
- 8
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to about 175-180°C (350-360°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil reaches the correct temperature for best frying results.
- 9
Using a small scoop or your hands, form the ta'ameya mixture into small patties or balls, about 1.5 inches in diameter.
About 3 min
Cook’s note: If desired, press some sesame seeds onto one side of each patty before frying.
- 10
Carefully place a few ta'ameya into the hot oil, making sure not to overcrowd the pot.
About 1 min
Cook’s note: Fry in batches to maintain oil temperature and ensure even cooking.
- 11
Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides.
About 4 min
- 12
Remove the cooked ta'ameya with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
About 1 min
- 13
Repeat with the remaining mixture until all ta'ameya are cooked.
About 5 min
- 14
Serve hot with tahini sauce, fresh vegetables, or pita bread.
Per serving
Nutrition
- Calories
- 337.2kcal
- Protein
- 6.2g
- Carbs
- 15.7g
- Fat
- 29.3g
- Fibre
- 4.9g
- Sugar
- 2.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover ta'ameya in an airtight container in the refrigerator.
Reheat in a toaster oven or air fryer until crispy and warmed through.
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