Cairo's falafel is distinct from all others — made with ground dried broad (fava) beans rather than chickpeas, giving a brighter green interior and a lighter, crispier texture; fried to order and stuffed into aish baladi flatbread with tomato, salad and tahini; eaten as breakfast or any-time snack; a Cairo street corner staple for centuries.
About Ta'meya (Egyptian Falafel)
Cairo's falafel is distinct from all others — made with ground dried broad (fava) beans rather than chickpeas, giving a brighter green interior and a lighter, crispier texture; fried to order and stuffed into aish baladi flatbread with tomato, salad and tahini; eaten as breakfast or any-time snack; a Cairo street corner staple for centuries.
Insider Tips
- For the most authentic Ta'meya (Egyptian Falafel), seek out family-run restaurants away from tourist areas.
- Ask locals for their recommended spots — the best places rarely need advertising.
- Egypt's regional variations can be quite different; try multiple versions.
