Taameyya: The Original Egyptian Falafel

Taameyya: A Taste of Egypt

The aroma of frying falafel is enough to transport you to a bustling Egyptian marketplace. This isn't just any falafel though; this is Taameyya, the original Egyptian version, made with fava beans and bursting with authentic flavor. I first encountered Taameyya during a backpacking trip through Egypt. The vibrant colors of the markets, the sounds of street vendors, and the taste of this simple yet incredible dish were indelibly etched into my memory. Now, years later, it's become a staple in my own kitchen, a culinary reminder of my adventures.

Making Taameyya at home allows you to control the ingredients, ensuring freshness and a delicious result every time. Unlike some store-bought versions, homemade Taameyya allows you to fully appreciate the subtle nuances of the fava beans, the crisp exterior, and the delightful soft interior. The process itself is incredibly rewarding, a journey from soaking the beans to the satisfying sizzle as they fry in the oil. It’s a process that connects you to the culinary heritage of Egypt. It’s a dish steeped in tradition and simple pleasures – the perfect comfort food.

Beyond its delicious taste, Taameyya holds a special place in my heart. It’s more than just a recipe; it’s a memory, a taste of adventure, and a reminder of the kindness of strangers. It’s a dish that perfectly captures the warmth and hospitality I experienced while travelling. Each bite is a journey back to the sun-drenched streets of Egypt, where the aromas of spices and sizzling food filled the air. The process is not just about following instructions; it’s about reliving those moments, bringing a little piece of Egypt into my daily life.

The Ingredients: A Symphony of Flavors

The beauty of Taameyya lies in its simplicity. A handful of ingredients combine to create a symphony of flavors. The fava beans, the heart of the dish, provide a unique earthy taste. The fresh herbs—parsley and coriander—add a vibrant freshness that balances the earthiness of the beans. The spices – cumin and coriander – add depth and complexity to the flavor profile. A touch of baking soda helps create the perfect texture. And finally, the sesame seeds add a delightful crunch.

More Than Just a Recipe: A Connection to Culture

Cooking Taameyya isn’t just about making a delicious meal; it’s about connecting with a different culture and appreciating the rich culinary heritage of Egypt. Each step of the process—from soaking the beans to shaping the falafel and finally, frying them to a golden brown—is a small act of cultural appreciation. It’s about taking the time to savor the flavors and appreciate the simplicity of this traditional recipe. It’s a reminder that sometimes, the most authentic and delicious meals are the ones made with love and a connection to a rich cultural heritage.

Sharing the Taste of Egypt

Making Taameyya has become a way for me to share a bit of my travel experiences with friends and family. The smiles and satisfied sighs as they take their first bite are the most rewarding part. It’s a way to bridge cultures and create shared experiences through the simple act of sharing a meal. It’s a dish that transcends borders and connects people through the universal language of food. It’s a reminder that even a simple recipe can tell a thousand stories and create lasting memories.

Beyond the Plate: A Culinary Adventure

Ultimately, Taameyya is more than just a dish; it's a culinary adventure. It's a chance to explore a different culture, discover new flavors, and create memories that will last a lifetime. It's a testament to the power of food to transport us to different times and places, to connect us with people and cultures across the globe, and to create lasting memories around the table.

Step-by-step

• SOAK THE BEANS: Place the dried split fava beans in a large bowl with the 2 tsp. baking soda, cover with plenty of water, cover with a plate or towel and let them soak for at least 4 hours, or up to overnight. Rinse very well, drain and set aside.
• MAKE THE FALAFEL MIXTURE: In the bowl of a food processor, combine the onion (or leeks or spring onions or whichever combination you choose), garlic, parsley, fresh coriander, cornstarch, 1.5 tsp. baking soda, ground coriander, ground cumin and salt. Process until everything is quite finely chopped and well mixed, stopping to scrape the sides of the bowl as needed.
• Add the well drained fava beans to the food processor and pulse, repeatedly, until a rough, uniform but coarse paste is formed, stopping frequently to scrape down the sides of the bowl. You want the beans to be broken up well into small pieces, but not turned into a puree. Some larger bits are totally ok!
• Transfer the mixture into a bowl, cover and chill in the fridge for 15-30 minutes, just so that it firms up a bit and is easier to form into patties. Once it is chilled, take the bowl out of the fridge.
• Fill a deep frying pan with at least 3cm of oil, and place on medium heat to allow it to heat up while you roll the falafel.
• FORM THE FALAFEL: Wet your hands and scoop out about 2-3 tbsp. of the mixture at a time and form into falafels; you can go the traditional Egyptian shape of burger-like patties, or make them more round or oval if you prefer! Place them onto a tray lined with baking paper or foil as you form them. Sprinkle each patty with about ½ tsp. of sesame seeds and gently pat them on with your finger so that they stick.
• TIP: at this point, you can transfer the entire tray to the freezer and freeze the falafel for later. Once they are frozen solid, transfer them off the tray into an airtight container and store in the freezer until needed (up to 3 months!). To cook, just take them out of the freezer and defrost only slightly, for 30-60min, before frying.
• FRY THE FALAFEL: Test the oil by dropping in a small bit of the falafel mixture; it is ready when the mixture bubbles up and starts to fry immediately. Once the oil is hot enough, you can begin to fry the falafel. Gently place 5-6 falafel at a time into the oil, being careful not to splash them into the oil. Fry for a couple of minutes, until very nicely browned, then flip them over and fry a further minute on the other side till browned all over. Use a slotted spoon to transfer them to a plate or tray lined with plenty of kitchen paper. Continue to fry the falafel in batches until they are all cooked. Serve immediately with warm pita bread, sliced tomatoes, cucumbers, pickles, and tahini sauce or hummus!