Egyptian Ta'ameya: Crispy Fava Bean Falafel That Freezes for After-School Snacks

Drain the soaked fava beans well and pat dry. Do not cook them; raw soaked beans are what give ta'ameya its texture.

Serves 6 (about 24 pieces)

Ingredients

• 2 cups dried split fava beans, soaked overnight
• 1 small onion, roughly chopped
• 4 cloves garlic
• 1 cup fresh parsley leaves
• 1 cup fresh coriander leaves
• 1/2 cup fresh dill
• 4 scallions, chopped
• 1 leek, white part only, chopped (optional)
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking soda
• 3 tablespoons sesame seeds
• Neutral oil for frying
• Tahini sauce, pita and pickles, to serve

Instructions

1. Drain the soaked fava beans well and pat dry. Do not cook them; raw soaked beans are what give ta'ameya its texture.
2. Put the beans, onion, garlic, parsley, coriander, dill, scallions and leek in a food processor. Pulse, scraping down the sides, until the mixture is a fine, bright green paste that holds together when squeezed.
3. Add the ground coriander, cumin and salt and pulse to combine. Chill the mixture for at least 30 minutes; it can rest up to 24 hours in the fridge.
4. Just before frying, stir in the baking soda. Shape into flattened discs about 2 inches wide and 1/2 inch thick, and press one side into the sesame seeds.
5. Heat 2 inches of oil in a heavy pot to 350°F (175°C). Fry in batches for 3 to 4 minutes, turning once, until deep golden and crisp. Drain on paper towels.
6. To freeze, cool the fried ta'ameya completely, spread on a tray to freeze solid, then bag. Reheat from frozen in a 400°F (200°C) oven or air fryer for 8 to 10 minutes; they come out as crisp as fresh.
7. Serve tucked into pita with tahini, tomato, cucumber and pickled turnips, or as an after-school snack with a tahini dip.
8. Egypt claims falafel as its own, and the Egyptian version, called ta'ameya, is made from fava beans rather than the chickpeas used across the Levant. The shocking green interior comes from a heavy hand with fresh herbs, and the origins are usually traced to Coptic Christians, who ate it during Lent when meat was forbidden. Today it is Cairo's breakfast of the masses, sold from street carts for a few pounds alongside ful medames. Because the raw bean mixture keeps overnight and the fried discs freeze so well, ta'ameya is one of the most freezer-friendly snacks in the Middle Eastern kitchen.

Nutrition (estimated, per serving)

• Calories: 210 kcal
• Protein: 11g
• Fat: 9g
• Carbohydrates: 24g
• Fiber: 8g
• Sugar: 3g
• Sodium: 520mg