Tamiya (Egyptian Falafel)
“A popular Egyptian street food made from ground fava beans seasoned with herbs and spices, then deep-fried.”
Fava Beans
Parsley
Cilantro
Cumin
Garlic
OnionWhere it comes from
Tamiya, or Egyptian falafel, is a staple street food in Egypt, offering a vegetarian option that is crunchy on the outside and soft inside.
On the Palate
How it's made
5 steps · Show ↓33 min active · 480 min waiting
How it's made
5 steps · Show ↓- 10 min
Soak the fava beans overnight in plenty of water until they are plump and tender to the touch. Drain and rinse them well before use.
- 25 min
In a food processor, combine the soaked fava beans, parsley, cilantro, cumin, garlic, and onion. Pulse until the mixture is a coarse paste, with a bright green color and a fresh, herby aroma.
- 310 min
Form the mixture into small patties, about the size of a golf ball, pressing them gently to hold their shape. They should feel firm and cohesive.
- 416 min
Heat vegetable oil in a deep pan to 350°F (175°C). Fry the patties in batches, turning occasionally, until they are golden brown and crisp on the outside, about 4 minutes per batch.
Watch outEnsure the oil is hot enough before frying; too cool and the falafel will absorb oil and become greasy.
- 52 min
Drain the fried falafel on paper towels to remove excess oil. Serve hot with tahini sauce or as part of a wrap.
