Egyptian Baked Ta'ameya

Method13 steps

1. 1

   Step 1: Cover the 1 pound dried chickpeas and 1 pound dried peeled split fava beans generously with water. Soak for about 12–15 hours in the refrigerator, allowing room for the beans to swell.

   Soak the dried chickpeas and fava beans · 720 minUses 1 lb of dried chickpeas · 1 lb of dried split fava beans · Water, enough to cover the chickpeas and split fava beans generously for soaking

2. 2

   Step 2: Drain the soaked chickpeas and fava beans from step 1 thoroughly and discard the soaking water. Keep the drained legumes together for the food processor.

   Uses Soaked chickpeas and peeled split fava beans with their soaking water

3. 3

   Step 3: Wash the parsley and cilantro (1 bunch), pick off the leaves and drain them well.

   Uses 1 bunch Italian parsley · 1 bunch cilantro · Clean water, as needed to wash the parsley and cilantro

4. 4

   Step 4: Peel and chop the 1 pound onions and the cloves from the 1 head garlic.

   Uses 1 lb of onions · 1 head garlic, peeled

5. 5

   Step 5: Blend the chopped onions and garlic from step 4 with the washed herb leaves from step 3 in a food processor until evenly chopped. If necessary, work in batches and combine them in a large bowl.

   Uses Chopped onions and garlic · Washed drained parsley and cilantro leaves

6. 6

   Step 6: Add the drained chickpeas and split fava beans from step 2 to the onion-and-herb mixture from step 5. Blend on high until finely and evenly ground, without large onion or garlic pieces. If processing in batches, mix all the batches together.

   Uses Drained soaked chickpeas and split fava beans · Processed onion, garlic and herb mixture

7. 7

   Step 7: Blend the 2 tablespoons ground cumin, 2 tablespoons ground coriander and 1 tablespoon salt into the mixture from step 6 until uniform. Keep the base refrigerated while preparing to bake.

   Uses Ground legume and aromatic base · 2 tbsp ground cumin · 2 tbsp ground coriander · 1 tbsp salt to start

8. 8

   Step 8: Set aside about half the base from step 7 for this bake, enough for about 12 large patties. Freeze the remaining base in a freezer-safe bag before adding any egg (1) or baking powder (1/2 tsp). Mix the 1 egg and ½ teaspoon baking powder into the portion being baked. The baked count will depend on the size of the scoops.

   Uses About half the base, for about 12 large patties · 1 egg · 1/2 tsp of baking powder

9. 9

   Step 9: Preheat the oven to 450°F (232°C). Line a baking pan with parchment paper and coat the parchment with the 2 tablespoons frying oil.

   Uses 2 tbsp of frying oil

10. 10

    Step 10: Scoop the egg-and-baking-powder mixture from step 8 onto the oiled parchment from step 9, spacing the patties apart.

    Uses Egg-enriched mixture for the selected bake · Oiled parchment-lined baking pan

11. 11

    Step 11: Sprinkle the ⅛ cup raw sesame seeds over the scooped patties from step 10.

    Uses Scooped raw patties on the oiled lined pan · 1/8 cup raw sesame seeds

12. 12

    Step 12: Bake the sesame-topped patties from step 11 at 450°F (232°C) on the bottom rack for 4–5 minutes, checking at 4 minutes before moving the pan to the top rack.

    Bake on the bottom rack · 4 minUses Sesame-topped patties on the baking pan

13. 13

    Step 13: Move the pan from step 12 to the top rack and bake for another 4–5 minutes, checking after 4 minutes. Continue as needed until the outside is golden brown and the patties are cooked through, with the egg-containing centres reaching 71°C (160°F). Serve hot.

    Finish on the top rack · 4 minUses Partly baked patties on the baking pan