Egyptian Ta’ameya: Herb-Green Fava Falafel Pitas

Quick Recipe Version (TL;DR)

• Yield: Serves 6 (about 24 patties; 6 stuffed pitas)
• Prep Time: 25 minutes (plus 12 hours soaking and 30 minutes chilling)
• Cook Time: 20 minutes
• Total Time: 13 hours 15 minutes

Quick Ingredients

• 2 cups (400 g) dried peeled split fava beans
• 1 medium leek (white and light green only), about 150 g
• 2 cups packed cilantro (60 g) + 1 cup packed dill (30 g)
• 4 garlic cloves
• 2 tsp ground coriander, 2 tsp ground cumin, 1 tsp kosher salt, 1/2 tsp black pepper, 1/4 tsp cayenne
• 1/2 tsp baking soda + 1 tbsp fresh lemon juice (to activate)
• 3 tbsp sesame seeds
• Neutral oil for frying (about 3 cups / 720 ml)
• Tahini sauce: 2/3 cup tahini, 3 tbsp lemon juice, 1 small garlic clove, 1/2 cup ice-cold water, 1/4 tsp ground cumin, 1/2 tsp salt
• To serve: 6 warm pita pockets, 2 tomatoes, 1 cup pickles, fresh herbs

Do This

• 1. Soak fava beans in plenty of cold water for 12 hours; drain and rinse.
• 2. Pulse favas in a food processor to coarse crumbs; add leek, herbs, garlic, and spices; process to a clumpy, coarse paste.
• 3. Chill mixture 30 minutes to hydrate and firm.
• 4. Stir in baking soda activated with lemon juice. Shape 1.5-inch (4 cm) discs, 1/2-inch thick; press one side into sesame seeds.
• 5. Heat oil to 350°F (175°C). Fry in batches 4–5 minutes total until deep golden; drain and salt.
• 6. Whisk tahini, lemon, garlic, cumin, and salt; thin with ice-cold water to a pourable sauce.
• 7. Stuff warm pitas with 3–4 ta’ameya, tomatoes, pickles, and herbs; drizzle tahini. Serve hot.

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Why You’ll Love This Recipe

• True Egyptian ta’ameya: herb-green, sesame-studded fava falafel with a delicate, custardy interior.
• Light and crisp thanks to baking soda added just before frying and a properly coarse grind.
• Balanced plate: nutty tahini, juicy tomatoes, and tangy pickles tucked in warm pita.
• Make-ahead friendly: soak, blend, and freeze the patties for lightning-fast frying later.

Grocery List

• Produce: Leek, cilantro, dill, garlic, lemons, tomatoes, fresh herbs for garnish, pickles.
• Dairy: None.
• Pantry: Dried peeled split fava beans, tahini, ground cumin, ground coriander, black pepper, cayenne, kosher salt, sesame seeds, neutral frying oil, pita bread.

Full Ingredients

For the Ta’ameya (Falafel)

• 2 cups (400 g) dried peeled split fava beans
• 1 medium leek (white and light green parts), about 150 g, cleaned and roughly chopped
• 2 cups packed fresh cilantro (60 g), tender stems included
• 1 cup packed fresh dill (30 g)
• 4 garlic cloves
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp kosher salt, plus more to finish
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne or Aleppo pepper (optional but recommended)
• 1/2 tsp baking soda
• 1 tbsp fresh lemon juice (to activate baking soda)
• 3 tbsp sesame seeds
• Neutral oil (sunflower, canola, or peanut) for frying, about 3 cups (720 ml)

For the Tahini Sauce

• 2/3 cup (160 g) tahini paste
• 3 tbsp (45 ml) fresh lemon juice
• 1 small garlic clove, finely grated
• 1/4 tsp ground cumin
• 1/2 tsp kosher salt
• 1/2 cup (120 ml) ice-cold water, plus more as needed

For Serving

• 6 pocket-style pitas, warmed
• 2 ripe tomatoes, sliced or chopped
• 1 cup (150 g) Egyptian-style mixed pickles or dill pickles, sliced
• Fresh cilantro and dill sprigs
• Hot sauce or shatta (optional)

Step-by-Step Instructions

Step 1: Soak the fava beans

Rinse the dried peeled split fava beans under cold water until the water runs mostly clear. Place in a large bowl and cover with at least 3 inches (7–8 cm) of cold water. Soak for 12–24 hours. Drain well and rinse again. Pat dry with a clean towel; removing excess moisture helps the patties fry crisp without splattering.

Step 2: Prep and pulse the aromatics

Trim and thoroughly rinse the leek, separating layers to remove any grit, then roughly chop. In a food processor, pulse the soaked, drained favas until they resemble coarse crumbs. Add leek, cilantro, dill, and garlic. Pulse in short bursts, scraping the bowl as needed, until you have a coarse, clumpy paste that holds together when pressed but still shows tiny pieces of fava and herbs. Avoid pureeing; a coarse grind creates that signature light, tender interior.

Step 3: Season and rest the mixture

Add ground coriander, cumin, salt, black pepper, and cayenne. Pulse a few more times to distribute the spices. Transfer to a bowl, cover, and chill for 30 minutes. This brief rest hydrates the favas and firms the mix, making it easier to shape.

Step 4: Add leavening and shape the patties

Stir the baking soda into the lemon juice; it will foam. Immediately mix this into the chilled falafel paste. If the mixture feels overly wet, sprinkle in 1–2 tsp chickpea flour as a backup; if it feels dry or crumbly, add 1–2 tsp cold water. With damp hands or a falafel scoop, form 1.5-inch (4 cm) discs about 1/2 inch (1.3 cm) thick, roughly 1–1.25 oz (30–35 g) each. Press one side lightly into the sesame seeds. Arrange on a parchment-lined tray.

Step 5: Heat the oil

Pour 1.5 inches (3–4 cm) of neutral oil into a deep, heavy skillet or pot. Heat to 350°F (175°C), monitoring with a thermometer. Maintain 340–360°F (171–182°C) for even browning.

Step 6: Fry in batches

Fry 5–6 patties at a time, sesame side first, for 2–3 minutes per side (4–5 minutes total) until deeply golden and crisp with a fragrant, herb-green interior. Avoid overcrowding, which drops the oil temperature. Transfer to a wire rack set over a baking sheet and season with a pinch of salt while hot.

Step 7: Whisk the tahini sauce

In a bowl, whisk tahini, lemon juice, grated garlic, ground cumin, and salt. Slowly drizzle in ice-cold water, whisking until the sauce turns pale and creamy. Aim for a thick-but-pourable consistency; add a splash more water if needed. Taste and adjust salt or lemon.

Step 8: Warm pitas and assemble

Warm pitas briefly in a 300°F (150°C) oven for 3–4 minutes or over a dry skillet until soft. Split to open pockets. Spread some tahini sauce inside, add 3–4 ta’ameya, then tuck in tomatoes, pickles, and herb sprigs. Drizzle with more tahini and serve immediately with extra pickles and hot sauce if you like.

Pro Tips

• Use dried, soaked favas only—canned beans make the mix too wet and prone to crumbling.
• Keep the grind coarse. Overprocessing traps steam and yields dense falafel.
• Activate the baking soda with lemon right before shaping for maximum lift and a delicate interior.
• Test-fry one patty first. If it cracks, add 1–2 tsp chickpea flour; if it’s dense, loosen the mix with 1–2 tsp water.
• Oil temperature matters. Too cool = greasy; too hot = dark outside, raw inside. Stay near 350°F (175°C).

Variations

• Air-fried: Brush patties with oil, sesame side up. Air-fry at 400°F (200°C) for 12–14 minutes, flipping halfway.
• Baked: Arrange on an oiled, preheated sheet. Bake at 425°F (220°C) for 18–22 minutes, flipping once; brush lightly with oil for better browning.
• Spicy ta’ameya: Add 1 finely chopped green chili to the mix and finish sandwiches with a streak of shatta.

Storage & Make-Ahead

Refrigerate uncooked mixture up to 24 hours. Shape and freeze patties in a single layer until solid, then store in a freezer bag for up to 2 months; fry from frozen, adding 1–2 minutes. Cooked ta’ameya keep 3 days refrigerated; re-crisp in a 375°F (190°C) oven for 8–10 minutes. Tahini sauce keeps 5–7 days chilled; thin with cold water as needed. Pitas are best day-of; warm briefly to refresh.

Nutrition (per serving)

Approximate for 1 stuffed pita (4 patties, toppings, and 2 tbsp tahini sauce): 680 kcal; 20 g protein; 70 g carbohydrates; 30 g fat; 13 g fiber; 900 mg sodium. Values will vary based on oil absorption and pita size.