Introduction: Egyptian Fava Beans Falafel Wrap (Ta'ameya)

About: Enthusiastic about making art with everything around me.

Egyptian falafel -or as we call it in Egypt "Ta'ameya"- is a deep-fried ball or patty-shaped fritter. However, it's packed with nutrients such as fiber and plant-based protein. So if you want to enjoy a kind of guilt-free cheat meal, I highly recommend Ta'ameya wrap. In this instructable, I will show you how to make the patties and what to put in your wrap, so let's get started!


For making the falafel batter:

  • 500 grams of skinless dried fava beans soaked for at least six hours and up to 24 hours.
  • ½ bunch of chives.
  • ½ bunch of coriander and dill.
  • 6 cloves of garlic.
  • Medium-sized onion.
  • A cup of water.

For seasoning and frying 150 grams of the batter:

  • ½ teaspoon chili powder.
  • 1 teaspoon coriander powder.
  • ½ teaspoon salt or to taste.
  • A pinch of baking powder.
  • 1 tablespoon coarse ground coriander seeds.
  • 1 tablespoon of sesame seeds.
  • Frying oil, approx. 500 ml.

For making the falafel wrap:

  • Pita bread.
  • Salata Baladi ( Egyptian salad).
  • Pickled vegetables.
  • Tahini sauce.

Step 1: Making the Batter

  • To the food processor add:
  • Some of the fava beans.
  • The cut chives, coriander, dill, and onion.
  • The garlic cloves.
  • Half a cup of water to ease the grinding (add more when needed).
  • Pulse until you get finely ground batter.
  • Drain the batter in a strainer.
  • Put the drained liquid in the processor and add some more fava beans again.
  • Repeat the previous steps until you are done with the whole amount and the batter is not coarse.
  • Stir the whole batter in the strainer with a whisk.
  • Leave the batter in the fridge until it drains all the excess water.

NOTE: soaking time of fava beans will affect the texture of the batter and the easiness of grinding, so the more you soak it the easier it's to grind it and the smoother the batter will be.

Step 2: Seasoning the Batter

  • Season 150 grams of the batter with:
  • ½ teaspoon salt or to taste.
  • ½ teaspoon chili powder.
  • 1 teaspoon coriander powder.
  • ½ teaspoon salt or to taste.
  • Add a pinch of baking powder to help make the falafel fluffy inside.
  • Stir it quickly with a whisk for approximately 5 minutes to bring more air inside.

Step 3: Making the Falafel Patties

  • Shape the batter into patties.
  • Wet your fingers with water.
  • Put them in the roughly-grounded coriander seeds and sesame seeds mix.
  • Place them on the top of the patty.

Step 4: Frying the Falafel Patties

  • Heat the oil until hot -but not bubbling- on medium-high heat.
  • Put the patties in the oil and flip it when golden brown.
  • Take it out on a strainer when medium brown on the outside.

Step 5: Fill, Wrap, and Eat.

Now bring your pita bread and fill it with the crispy on the outside, fluffy and light green on the inside falafel along with the Egyptian salad, Pickled vegetables, and Tahini sauce.

Wrap it and enjoy your meal!

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