Graced with a tantalizingly crunchy crust and a vibrant, creamy green interior, Egyptian Ta’amia are iconic vegan fritters, brimming with fresh flavors and exciting textures.

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There’s a certain magic to Ta’amia that transcends its simple ingredients. Each golden, crispy bite takes me back to Cairo’s bustling streets, where the aroma of freshly fried fritters mingled with the chatter of vendors and the hum of city life. Growing up, Ta’amia was more than just breakfast; it was an experience—gathering around a family table laden with freshl baked Aish baladi, spicy tahini, pickles and fresh veggies.

Even now, making Ta’amia feels like a sacred ritual, a way to honor my roots and share a piece of Egypt with my own children. With every bite, there’s a story, a memory, a moment that lives on. Ta’amia isn’t just a dish; it’s a bridge to home, wherever that may be.

A traditional ta’amia place in Cairo

Frying a batch of fries that goes with ta’amia

The backend of a Ta’amia place

Table of Contents

Recipe at a Glance

Cuisine Inspiration: Egyptian
Primary Cooking Method: Stovetop
Dietary Info: Dairy Free, Vegan
Key Flavor: Herby with a bold coriander and cumin notes
Skill Level: Intermediate

What is Vegan Egyptian Ta’amia

Egyptian Ta’amia unparalleled depth of flavor comes from the vibrant notes of whole leek, complemented by the powerful trio of dill, cilantro, and parsley. To elevate this symphony of taste, a generous helping of fresh garlic and spring onions (never yellow onions) is blended in, creating a flavor profile that’s truly unforgettable.

What sets Egyptian Ta’amia apart from other vegan fritters is its irresistible, crunchy exterior, which gives way to a fluffy, airy, and velvety interior. One bite is all it takes to evoke a wave of emotion—perhaps even a tear of joy.

Egyptian Ta’amia versus Levatine Falafel

You say Falafel, I say Ta’amia! Actually, the difference between the two goes beyond the different Arabic dialects across the Arab world!

Split Fava Beans

Leek

The key distinction between Egyptian Ta’amia and Levantine falafel lies in their base ingredients: Ta’amia is made exclusively from split fava beans, while falafel is crafted from chickpeas. This difference, however, doesn’t diminish the appeal of either dish; each is uniquely delicious and boasts its own distinct character.
Another visible difference is that Egyptian Ta’amia relies on Korrat (leek) as a main ingredient for flavor, texture, and color. The leek in the Egyptian Ta’amia (with both its white and green parts) is finely chopped and purèed with the split fava beans in the food processor.
Egyptian Ta’amia is renowned for its distinctive airy and fluffy interior, achieved through a time-honored technique. This delightful texture isn’t the result of chemical leavening agents like baking soda or baking powder. Instead, it’s created by whipping the batter in a mixer fitted with a paddle or dough hook attachment to incorporate air. Watch the video below to see the process in action!

Why You Will Love This Vegan Egyptian Ta’amia Recipe

Authentic Flavors: Captures the essence of Egyptian cuisine with fresh herbs and aromatic spices for an irresistible taste.
Vegan and Wholesome: A plant-based delight made with nutrient-rich fava beans, perfect for vegans and vegetarians alike.
Crispy and Fluffy: Boasts a golden, crunchy exterior with a light, airy interior that melts in your mouth.
Economic and Accessible: Made with simple, affordable ingredients that are easy to find, making it a budget-friendly dish.
A Guaranteed Crowd-Pleaser: Loved by all ages, it’s perfect for feeding a crowd or adding a wow factor to gatherings.
Easy to Prepare: Straightforward steps and minimal equipment make this recipe beginner-friendly and stress-free.
Zero Food Waste: Ta’amia is a great way to incorporate any parsley, cilantro and dill that are on the edge of wilting in the fridge. Also you can use the infused frying oil you sed to cook the Ta’amia in cooking another meal(s), after running it through a fine mesh sieve, as it’s loaded with flavors.

Ingredients to Make Authentic Egyptian Ta’amia

Ta'amia's Ingredients — Ta’amia’s Ingredients

Split Fava Beans: Use Split fava beans and not regular fava beans. You can order it online.
Leek: Use fresh leek with its white and green parts.
Fresh herbs: Use only the leaves (not the stems) of fresh dill, cilantro and parsley.
Spring Onions: Use green or spring onions (and not yellow onions) as they are less watery than the latter.
Garlic: Use fresh garlic cloves.
Spices: Use toasted and ground coriander, cumin, paprika, cayenne (optional).
Baking Soda: Use a tad of baking soda for a fluffier texture.
Tap Water:
Sesame Seeds: Use untested sesame seeds for coating.
Vegetable Oil: Use unflavored oil for frying such as canola.

How to Make Authentic Egyptian Ta’amia

A. Make the Batter

Follow these steps below to a T, and you will end up with the best Ta’amia experience.

1. Soak the Split Fava Beans

One day ahead, soak the split fava beans in cold water to soften overnight. This step is crucial. The split fava beans is soft enough, when you can effortlessly crush with two fingers

Transfer the soaked fava beans to a fine mesh sieve, rinse it well under running tap water. and then place the sieve over a bowl and let the fava beans discard any excess water.

2. Make the Batter

Add the split fava beans to the container of food processor and run the machine until the fava beans turn into a fine smooth paste. Add the chopped leek, spring onions, fresh garlic, the leaves of cilantro, parsley, and dill. Keep processing the batter until all the ingredients are incorporated. In case it is needed, add one spoonful of water at a time to reach a fine, soft consistency. The batter should be sticky and soft.

Please note that the quantity of aromatic greens may change depending on its potency, so keep adding more greens until the batter turns into a vivid green, with a pistachio shade.

3. Whip Up the Batter

To achieve the puffy, fluffy interior of Egyptian Ta’amia, transfer it to a mixer and run it on medium speed for no longer than 5 minutes, or until it reaches the consistency of whipped cream. Keep it in the fridge until you are ready to fry it.

If you plan to freeze it, I suggest that you freeze after the previous step, and then whip it up in a stand mixer, or a hand mixer, after you defrost it and before frying.

B. How to Fry Egyptian Ta’amia

Let the Ta’amia batter come to room temperature first, before frying. Using a cookie scoop, falafel scoop (or your hands), firmly pack, and roll about 1 ½ tablespoons of batter into a round ball. Add the falafel ball to a spoon before transferring to the hot oil. Carefully add a few more of the balls (no more than 4 or 5), so that you don’t overcrowd the pan, or decrease the temperature of the oil too much. Flip and fry until golden brown and crispy. Let it discard any excess oil over a wire rack (not kitchen paper).

Tips For Making The Best Authentic Egyptian Ta’amia Recipe

Use Split Fava Beans: Authentic Egyptian Ta’amia is made with split fava beans, not chickpeas. Soaking them overnight and blending them properly is key to achieving the right texture.
Use Only the Leaves Fresh Herbs: Fresh parsley, cilantro, and dill are essential for the flavor. Be generous with the leaves but skip the stems as they make the batter watery.
Incorporate Air into the Batter: For that signature fluffy texture, use a stand mixer with a paddle or dough hook attachment to mix the batter. This helps incorporate air, giving your Ta’amia its light, airy interior.
Avoid Using Yellow Onions: Always use spring onions or scallions, not yellow onions, to keep the flavor delicate and true to the Egyptian version of the dish.
Fry at the Right Temperature: Fry the Ta’amia in hot oil (around 350°F or 175°C) to achieve a crispy, golden exterior without overcooking the inside. A thermometer can help maintain consistent oil temperature.

What to Serve with Egyptian Ta’amia

Frequently Asked Questions

Q1: Can I freeze ta’amia batter?

Yes you can pack falafel in ziplocks and freeze it for up to three months. Just remember not to add salt, baking powder or spices to the ta’amia batter before freezing.

Q2: What is the most authentic Ta’amia place in Egypt?

It is hard to find a bad falafel place in Egypt. That said, my all-time favorite place for exquisite Egyptian Ta’amia is “Mohamed Ahmed”, a hole in a wall Ta’amia and Ful Medames (stewed fava beans) place. Located in Alexandria, Egypt and established in 1957, this gem off the beaten path was featured in The Guardian.

More Egyptian Vegan Recipes

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Authentic Egyptian Ta’amia: الطعمية المصرية

Recipe at a Glance