Quick answer
Ta'ameya is the Egyptian form of falafel, made from soaked, skinned fava beans ground with fresh herbs, onion and garlic, then deep-fried. It is bright green inside, lighter and softer than chickpea falafel, vegan, and eaten mostly at breakfast, either in a bowl alongside ful or stuffed into bread with salad and tahini.
How is ta'ameya different from falafel?
Ta'ameya is falafel made with fava beans instead of chickpeas, which gives it a softer, moister, greener centre and a milder, more herbal flavour. In Cairo and most of Egypt the fritter is called ta'ameya; in Alexandria, people often call it falafel, the name used across the Levant and the rest of the world.
| Egyptian ta'ameya | Levantine falafel | |
|---|---|---|
| Legume | Split, skinless fava beans | Chickpeas (sometimes mixed with fava) |
| Colour inside | Vivid green, packed with herbs | Pale green to beige |
| Texture | Light, fluffy, slightly moist | Denser and crumblier |
| Shape | Usually flattened patties, often sesame-coated | Usually balls or small doughnuts |
| Typical meal | Breakfast with ful, bread and pickles | Wrap or pita at any time |
Many food historians believe falafel originated in Egypt, and a popular theory credits Coptic Christians, who needed meat-free protein during their long fasts, though there is no firm evidence of when or where it was first made. What is certain is the scale: ta'ameya is fried by the tonne every morning in Egypt, and for millions of people a ta'ameya sandwich bought on the way to work or school is breakfast.
What is in ta'ameya?
The mixture is simple: soaked raw fava beans, a big bunch of fresh herbs, alliums and spices, ground to a coarse paste. The beans are never boiled first; frying cooks them. Typical ingredients are dried split fava beans, fresh coriander, flat-leaf parsley and dill, leek or spring onion and brown onion, plenty of garlic, ground cumin and coriander, salt, a little chilli, and often a pinch of bicarbonate of soda just before frying to make the centres fluffy.
Patties are often pressed into sesame seeds before frying, which adds crunch and a toasted flavour. Some stalls also sell ta'ameya mahshiya, a patty with a spicy filling inside, usually of chilli and onion, and others fry the mixture as small fingers or balls for sandwiches.
How do you eat ta'ameya?
Either loose in a paper wrap or a plate, to eat with bread and ful, or as a sandwich in aish baladi with tahini, salad and pickles. A ta'ameya sandwich is one of Egypt's cheapest meals, and stalls often have a menu of combinations: ta'ameya with egg, ta'ameya with fried eggplant, potato chips stuffed into the same bread, or a mix of ta'ameya and ful.
At breakfast, a family table will have a plate of ta'ameya beside bowls of ful medames, white cheese, a chopped tomato-and-cucumber salad, pickled turnips and carrots, and a stack of bread. Tear the bread, pick up a patty, add a little salad and dip it in tahini. Ta'ameya is best eaten within minutes of frying, while the shell is still crisp; this is also the safest way to eat it.
Ta'ameya is a morning food. Many stalls fry from dawn until around midday, though busier places and chains keep going into the evening.
Where can you try ta'ameya in Egypt?
At any busy breakfast stall, at Egyptian chains that specialise in ful and ta'ameya, and at a few long-established restaurants that have served it for decades.
- Cairo: Felfela on Hoda Shaarawi Street Downtown has served ta'ameya and other Egyptian classics since 1959, and Gad, a chain with many branches, is where many Cairenes buy breakfast sandwiches. Both were trading at the time of writing.
- Alexandria: Mohamed Ahmed is the name most Alexandrians mention for falafel and ful; confirm it is open before you make a special trip.
- Luxor, Aswan and the Red Sea: ask your guide; every town has stalls, and most hotel breakfasts include ta'ameya fried to order.
Businesses change, so treat these as starting points rather than guarantees. A guided Cairo food tour will almost certainly include a ta'ameya stop, and the street food guide has tips on choosing a stall: look for fresh oil, a steady queue and patties going straight from the pan to customers.
Is ta'ameya vegan and gluten-free?
Ta'ameya itself is vegan and, as traditionally made, free of wheat, but the bread and shared frying oil change that. The patties contain only beans, herbs, spices and sometimes sesame, and are fried in vegetable oil. Coeliacs should ask for the patties without bread and be aware that some stalls fry other things, such as breaded eggplant, in the same oil. Anyone with a sesame allergy should check, as both the coating and the tahini contain sesame. Our vegetarian and vegan guide lists other plant-based staples.
How is ta'ameya made?
Soak skinless split fava beans for 12 hours or more, grind them raw with herbs and aromatics, rest the mix, then shape and deep-fry.
- Soak the beans overnight in plenty of cold water, then drain them very well.
- Grind the beans with coriander, parsley, dill, leek, onion and garlic to a coarse, bright green paste. A meat mincer gives the classic texture; a food processor works in short pulses.
- Season with cumin, ground coriander, salt and chilli, and rest the mixture in the fridge.
- Just before frying, stir in a little bicarbonate of soda. Shape into flattened patties, press one side into sesame seeds, and fry in hot oil for three or four minutes until deep golden.
Split fava beans are sold at Middle Eastern grocers in most Australian capitals, and learning ta'ameya is a popular part of an Egyptian cooking class.
Frequently asked questions
Why is Egyptian falafel green?
Because it is made from skinned fava beans, which are pale, ground with large quantities of fresh coriander, parsley, dill and leek. The herbs turn the inside a vivid green.
How do you pronounce ta'ameya?
Roughly ta-AH-may-ya. The apostrophe marks a short catch in the voice. You will also see it spelt taameya, tameya and taamiya.
Is ta'ameya the same as falafel?
It is the Egyptian version of falafel. The difference is the bean: ta'ameya uses fava beans, while most falafel outside Egypt uses chickpeas. In Alexandria, people often call ta'ameya falafel.
Can I find ta'ameya in the evening?
Yes at chains and busy restaurants, but traditional stalls fry mainly in the morning. For the freshest ta'ameya, go at breakfast time.
