Vegan Egyptian Ta'meya Recipe | Cooking With Jade

Vegan Egyptian Ta’meya Recipe

3 MINS READ
Vegan Egyptian Ta’meya Recipe
Chef Jade_VEGAN EGYPTIAN TA’MEYA

VEGAN EGYPTIAN TA’MEYA

Prep Time 20 minutes
Cook Time 15 minutes
Cuisine Egyptian
Servings 4

Equipment

  • food processor or blender
  • Mixing bowl
  • Skillet or deep fryer
  • Slotted spoon
  • Paper towels

Ingredients
  

  • 1 cup dried fava beans soaked overnight
  • 1 small onion roughly chopped
  • 4 cloves garlic
  • 1 cup fresh parsley chopped
  • 1 cup fresh cilantro chopped
  • 2 tablespoons all-purpose flour or chickpea flour
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon baking powder
  • Salt and pepper to taste
  • Vegetable oil for frying

Instructions
 

  • Drain and rinse the soaked fava beans. Place them in a food processor or blender along with the chopped onion, garlic, parsley, and cilantro. Pulse the mixture until you get a coarse paste.
  • Transfer the mixture to a mixing bowl. Add flour, ground cumin, ground coriander, baking powder, salt, and pepper. Mix well until all the ingredients are combined.
  • Cover the bowl and let the mixture rest in the refrigerator for 30 minutes to an hour. This helps the flavors to develop and the mixture to firm up.
  • Heat vegetable oil in a skillet or deep fryer to about 180°C (350°F).
  • Take a small portion of the falafel mixture and shape it into a small patty or ball. Repeat with the remaining mixture.
  • Carefully drop the falafel patties or balls into the hot oil, making sure not to overcrowd the pan. Fry them for about 3-4 minutes until golden brown and crispy. Flip them over halfway through cooking.
  • Use a slotted spoon to remove the cooked falafel from the oil and transfer them to a plate lined with paper towels to drain excess oil.
  • Repeat the frying process with the remaining falafel mixture.
  • Serve the vegan Egyptian ta'meya while still warm. They can be enjoyed as a snack, stuffed into pita bread with tahini sauce and fresh veggies, or served alongside salad and dips.

Notes

NUTRITIONAL FACTS:
Calories: 250 | Total Fat: 13g | Total Carbohydrates: 25g | Dietary Fiber: 6 | Protein: 9g

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.


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