Egypt's falafel is made from fava beans, not chickpeas, the difference gives a brighter green interior, a crisper crust and a lighter flavour than any Middle Eastern equivalent.
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.
Fava Bean Falafel
Egypt's falafel, called ta'meya, is made from dried broad beans rather than chickpeas, and the difference is fundamental. The beans are ground with coriander, parsley, dill, spring onion and spices into a vivid green paste, then fried into fritters with a crisp, dark crust and a soft, herb-flecked interior. It is lighter and greener than the chickpea falafel of the Levant.
“Egypt's falafel, called ta'meya, is made from dried broad beans rather than chickpeas, and the difference is fundamental.”
The Mix and the Fry
The soaked beans are ground raw, never cooked, which keeps the inside tender and bright once fried. Plenty of fresh herbs give ta'meya its colour and its grassy flavour, and a coating of sesame seeds is common on the outside. Frying in hot oil sets a thin, shattering shell while the centre stays moist, the contrast that defines a good fritter.
A Breakfast Standard
Ta'meya is stuffed into aish baladi flatbread with tahini, tomato, salad and pickles and eaten as breakfast or a midday snack across Egypt. It is cheap, filling and meat-free, which makes it everyday food as much as a treat. Stands build a reputation on the freshness of their frying and the balance of their bread sandwiches.
Egyptian, Not Levantine
The use of fava beans ties ta'meya specifically to Egypt, and many believe the dish originated here before chickpea versions spread across the region. Eaten straight from the oil, the crust crisp and the interior green, it is unmistakably its own thing. Simplifying the sandwich, leaving out the tahini or pickled chilli, misses the point.
What to Expect
At a Cairo ta'meya stand the fritters come out of the oil and go straight into bread with tahini. The crust shatters on the first bite. The interior is vivid green and slightly herby.
Why Try It
The Egyptian dish Ta'meya demonstrates how the same broad concept, a ground legume fried, produces entirely different results depending on the legume used, such as fava beans in this case.
Insider Tips
- Eat them immediately. They lose their crispness within minutes.
- The stand near Khan el-Khalili market serves some of Cairo's best.
- With tahini, tomato and a pickled chilli in the bread, don't simplify the sandwich.
