Entree: Egypt – Egyptian Street Food – طعمية ➤ Ta'amiya (Egyptian fried patties made from crushed fava beans blended with fresh herbs and spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 8 min

Additional 25 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) dried peeled fava beans, soaked 8–12 hours and drained
- 1 medium onion, approx. 4 oz (115 g), roughly chopped
- 1 cup (30 g) fresh flat-leaf parsley, packed, chopped
- 1/2 cup (15 g) fresh cilantro, packed, chopped
- 1/2 cup (10 g) fresh dill, packed, chopped (optional)
- 3 scallions, approx. 3 oz (85 g), chopped
- 3 garlic cloves, approx. 5/16 oz (9 g), minced
- 2 tsp (8 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 1/2 tsp (8 g) kosher salt
- 1/2 tsp (2 g) ground black pepper
- 1/2 tsp (2 g) baking soda
- 3 tbsp (24 g) all-purpose flour or chickpea flour
- Sesame seeds for coating (optional)
- Vegetable oil for deep-frying, about 4 cups (960 ml)
- Lemon wedges and pita, for serving

Show original ingredient measurements

- 1 lb (450 g) dried peeled fava beans, soaked 8–12 hours and drained
- 1 medium onion, approx. 4 oz (115 g), roughly chopped
- 1 cup (30 g) fresh flat-leaf parsley, packed, chopped
- 1/2 cup (15 g) fresh cilantro, packed, chopped
- 1/2 cup (10 g) fresh dill, packed, chopped (optional)
- 3 scallions, approx. 3 oz (85 g), chopped
- 3 garlic cloves, approx. 9 g, minced
- 2 tsp (8 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 1/2 tsp (8 g) kosher salt
- 1/2 tsp (2 g) ground black pepper
- 1/2 tsp (2 g) baking soda
- 3 tbsp (24 g) all-purpose flour or chickpea flour
- Sesame seeds for coating (optional)
- Vegetable oil for deep-frying, about 4 cups (960 ml)
- Lemon wedges and pita, for serving

Instructions

1. Drain the soaked fava beans and pulse in a food processor in batches with the onion, parsley, cilantro, dill (if using), scallions, and garlic until a coarse, slightly grainy paste forms. Scrape down sides as needed; avoid overprocessing into a smooth puree.
2. Transfer the mixture to a bowl. Stir in the ground coriander, ground cumin, salt, pepper, baking soda, and flour. Mix thoroughly; the mixture should hold together when pressed. If too loose, add 1 tbsp (8 g) more flour.
3. Cover and refrigerate the mixture 20–30 minutes to firm up. Shape into patties about 2–3 in (5–7 cm) diameter and 1/2 in (1.5 cm) thick. If desired, press the edges into sesame seeds.
4. Heat the vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the patties in batches, avoiding overcrowding, until deep golden brown and crisp, about 3–4 minutes per side.
5. Drain on paper towels and serve hot with lemon wedges and warm pita.