Tameya Egyptian Falafel

Method10 steps

1. 1

   Step 1: Generously cover the 1 lb dried chickpeas and 1 lb dried peeled split fava beans with clean water. Soak in the refrigerator for about 12 hours, until softened, then drain thoroughly and discard the soak water.

   Check the refrigerated bean soak · 720 minUses 1 lb dried chickpeas · 1 lb dried peeled split fava beans · Clean water to generously cover the dried chickpeas and split fava beans

2. 2

   Step 2: Pick the leaves from the parsley and cilantro (1 bunch) bunches and discard the stems. Chop the 1 lb onions and peel the cloves from the 1 head garlic. Process these with the drained soaked beans from step 1, pulsing until finely blended. Work in batches if needed and combine all processed portions.

   Uses 1 bunch Italian parsley, leaves picked · 1 bunch fresh cilantro, leaves picked · 1 lb onions · 1 head garlic, peeled · Drained soaked chickpeas and split fava beans

3. 3

   Step 3: Mix the 2 tablespoons ground cumin and 2 tablespoons ground coriander into the combined bean-herb base from step 2. Start with 1 tablespoon salt and adjust as needed without tasting the raw mixture. Transfer to a large bowl.

   Uses Combined processed bean-herb-onion-garlic base · 2 tbsp ground cumin · 2 tbsp ground coriander · 1 tbsp salt to start, then additional salt as needed

4. 4

   Step 4: Use the seasoned plain base from step 3 for the fresh route. If pausing for a later batch, freeze this plain base in flat portions before adding egg or baking powder, then thaw completely in the refrigerator before continuing. Keep egg and baking powder out until you are ready to make patties.

   Uses Seasoned plain tameya base

5. 5

   Step 5: Mix the 1 egg and ½ teaspoon baking powder into the prepared plain base from step 4 until evenly combined. Keep the mixture chilled during any delay before shaping and frying.

   Uses Prepared plain tameya base · 1 egg · ½ tsp baking powder

6. 6

   Step 6: Set up a skillet or pot with enough sunflower oil for a depth of about 1 inch (2.5 cm), leaving room below the rim. Keep the pan off the heat while shaping the first patties.

   Uses Sunflower oil for a 1-inch (2.5 cm) frying depth

7. 7

   Step 7: Put the 3 tablespoons raw sesame seeds and 1 tablespoon coriander seeds on a plate. Form balls from the egg-enriched mixture from step 5, flatten them into patties and indent the centres. Lightly wet your hands in clean cold water, then pat seeds onto each patty. Put the first batch on a clean plate and keep the remaining mixture and seed plate separate for later batches.

   Uses 3 tbsp raw sesame seeds · 1 tbsp coriander seeds · Egg-enriched tameya mixture · Clean cold water for lightly wetting hands when shaping

8. 8

   Step 8: Heat the oil bath prepared in step 6 over medium-high heat. Use a spatula and spoon to carefully lower a small batch of the coated patties from step 7 into the hot oil without crowding. Fry the first side for about 2–3 minutes, checking after 2 minutes for a golden crust before turning.

   Check the first tameya side · 2 minUses Prepared sunflower-oil frying bath · First batch of seed-coated raw tameya patties

9. 9

   Step 9: Turn the patties in the frying oil from step 8. Fry the second side for about 2–3 minutes, checking after 2 minutes. Continue as needed until both sides are golden, the bean centres are fully cooked and the egg-enriched centre reaches 71°C (160°F). Lift the cooked patties onto clean paper towels to drain.

   Check the second tameya side · 2 minUses First-side fried tameya patties in the sunflower-oil bath

10. 10

    Step 10: Take the frying pan off the heat while shaping more patties from the remaining mixture and seed plate in step 7, lightly wetting your hands as needed. Return the remaining oil bath from step 9 to medium-high heat and repeat steps 8–9 for each small batch, with separate first-side and second-side checks. Keep completed patties separate from raw mixture and any unused seeds. Serve with optional ready pita bread or tahina sauce; refrigerate any unused egg-enriched mixture promptly for separate cooking.

    Uses Remaining egg-enriched tameya mixture and seed plate · Remaining sunflower-oil bath · Cooked drained tameya patties · Clean cold water for lightly wetting hands when shaping · Ready pita bread, optional for serving · Ready tahina sauce, optional for serving