5 from 1 vote
falafel ta'amiya
Falafels or Ta'amiyas
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

While falafels as we know them today around the globe are exclusively made from chickpeas, original falafels, those from Egypt, are made with fava beans.

Course: Appetizer, Main Course
Cuisine: Egyptian, Israeli, Middle Eastern, Vegan, Vegetarian
Servings: 40 falafels
Author: Mike Benayoun
  • 1 lb dried chickpeas (for falafel)
  • 1 lb dried fava beans (for ta'amiya)
  • 1 onion
  • 2 scallions (for ta'amiya)
  • ½ bunch fresh dill (for ta'amiya)
  • 1 bunch parsley
  • 1 bunch cilantro
  • 6 cloves garlic
  • 1 teaspoon baking soda
  • 2 teaspoons salt
  • 2 tablespoons ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon flour (or more if necessary)
  • ¼ teaspoon chili powder (optional)
  • 3 tablespoons sesame seeds (for ta'amiya)
  • Vegetable oil (for frying)
  1. Soak the dried chickpeas (or dried fava beans) overnight (or at least for 8 hours) in a large bowl filled with water.
  2. The next day, drain the chickpeas (or fava beans) and mix in food processor until smooth.
  3. Transfer to a large bowl.
  4. In the same food processor, combine the onion, garlic, parsley, cilantro and dill and scallions for ta'amiyas.
  5. Pulse until you obtain a paste.
  6. Add this mixture to the chickpeas (or fava beans) and mix with a spatula.
  7. Add cumin, coriander, cayenne, salt, pepper and flour and mix well. If dough is too soft, add more flour, a teaspoon at a time, until firm enough to form balls.
  8. Add baking soda just before frying. Mix well.
  9. Heat a large pan with vegetable oil and bring to about 350 F.
  10. Make small balls about the size of a ping pong ball.
  11. For ta'amiyas, slightly press the balls on both sides and dip in the sesame seeds (optional).
  12. Gently place the balls in hot oil without overloading the pan.
  13. Fry until one side is golden brown, about 4 to 5 minutes. Then turn over and fry on the other side for another 1 to 2 minutes.
  14. Take out of the oil with a slotted spoon and place on paper towels.
  15. Falafels (or ta'amiyas) should be crisp on the outside and soft inside.
  16. Serve hot or warm in a plate or in a pita with various salads and condiments.