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Authentic Egyptian Ta'ameya (Crispy Fava Bean Falafel with Fresh Herbs and Sesame Seeds)
Egypt's world-famous emerald falafel: crafted from split fava beans (never chickpeas) blended with an abundance of fresh coriander, dill, leeks, and garlic, coated in sesame seeds, and fried until crunchily browned outside and fluffy green inside.
Prep
20 min
Cook
15 min
Total
35 min
Ingredients
servings
4
- Peeled split fava beans, soaked 24 hours and dried400 g
- Fresh green coriander (cilantro)1 pc
- Fresh green dillĀ½ pc
- Leek, green and white parts chopped1 pc
- Garlic cloves5 clove
- White sesame seeds for coating50 g
- Cracked coriander seeds1 tbsp
- Vegetable oil for deep frying300 ml
- Salt1 tsp
Preparation Steps
1
Grind soaked fava beans with fresh coriander, dill, leek, and garlic in a food processor until smooth, light, fluffy, and vibrant green.
10 min timer
2
Mix in salt, ground coriander, and 1/2 tsp baking soda. Form into round flat discs and press sesame seeds and cracked coriander into both sides.
6 min timer
3
Fry patties in hot oil at 175Ā°C (350Ā°F) for 3-4 minutes until deeply crisp and golden-brown outside. Serve steaming hot with tahini sauce and pickles.
5 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
310
Protein
15g
Carbohydrates
32g
Fat
15g
Allergens
Sesame Seeds
*estimated values per serving
Provenance & Public Domain Audit
Source: Middle Eastern & Mediterranean Culinary Archives / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Levantine Culinary Heritage)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
