Ta’ameya (Fava Bean Fritters)

Crispy on the outside, tender and flavorful on the inside, Ta’ameya turns simple fava beans into golden fritters that are impossible to resist. Bursting with herbs and spices, they’re perfect for dipping, stuffing into pita, or enjoying straight from the pan Egyptian street food at its most irresistible.

Recipe information

• Total Time30 minutes (plus 9 hours for chilling)
• Yield4 to 6 servings

Ingredients

2 cups dried split fava beans

1 small yellow onion, coarsely chopped

1 cup loosely packed fresh flat-leaf parsley leaves

1 cup loosely packed fresh cilantro leaves

3 garlic cloves, crushed, peeled

1 tsp. ground coriander

1 tsp. ground cumin

½ tsp. baking soda

Kosher salt

Vegetable oil, for frying

½ cup sesame seeds

Preparation

Step 1

Pick over 2 cups dried split fava beans, discarding any grit or misshapen beans. In a large bowl, combine the favas with water to cover by several inches and soak overnight in the refrigerator. (Unlike dried whole favas, there is no need to peel split favas, as they are sold already peeled.)

Step 2

The next day, drain the favas and rinse well. Transfer to a food processor and add 1 small yellow onion, coarsely chopped, 1 cup loosely packed fresh flat-leaf parsley leaves, 1 cup loosely packed fresh cilantro leaves, 3 garlic cloves, crushed, peeled, 1 tsp. ground coriander, 1 tsp. ground cumin, ½ tsp. baking soda, and 2 tsp. kosher salt. Process until a smooth, thick paste forms. Transfer to a medium bowl, cover, and refrigerate until firm, about 1 hour.

Step 3

Pour vegetable oil to a depth of about 2″ into a Dutch oven and heat to 365°F. Line a large plate with paper towels and set it near the stove.

Step 4

While the oil heats, spread the sesame seeds on a small plate. Line a sheet pan with parchment paper. Scoop out walnut-size balls of the fava mixture and form each ball into a patty about 1″ thick. Coat the patties on both sides in ½ cup sesame seeds and then set aside on the prepared sheet pan.

Step 5

Once all of the patties are formed and coated, working in batches to avoid crowding, add the patties to the hot oil and fry until crisp, golden brown, and cooked through, 4–6 minutes per batch. Using tongs or a wire skimmer, transfer the fritters to the towel-lined plate and immediately season with salt. Repeat until all the fritters are cooked, always allowing the oil to return to 365°F between batches. Serve the fritters hot.