Ta'ameya (Egyptian Falafel with Broad Beans)
Bright green Egyptian falafel made from broad beans and a mountain of fresh herbs, crisp outside and fluffy within.
- Time45 min
- LevelMedium
- Costabout £1.51 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Soak the split broad beans in plenty of cold water overnight, at least 8 hours. Drain them well and pat dry with a clean tea towel.
- 2
Put the beans, leek, garlic, coriander, parsley, dill, cumin, ground coriander and salt in a food processor. Pulse until the mix looks like coarse, damp green crumbs, not a smooth paste. Scrape down the sides once or twice.
3 min - 3
Tip into a bowl and leave to rest for 15 minutes. Stir in the bicarbonate of soda and the sesame seeds.
15 min - 4
With wet hands, shape the mix into 16 small patties about 5 cm wide and 1.5 cm thick. Press firmly so they hold together.
- 5
Heat the oil in a deep, heavy pan until a pinch of the mix sizzles and floats straight away. Fry 5 or 6 patties at a time for 3 to 4 minutes, turning once, until deep golden and crisp.
4 min - 6
Lift out with a slotted spoon and drain on kitchen paper. Serve hot with sliced tomato and cucumber, and a drizzle of tahini if you like.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.