Fava Bean Falafel (Ta'ameya) with Tahini-Yogurt Sauce
By Sara MayerPublished on July 11, 2026
Time
1 hour
Yield
Serves 4
Ingredients
Before You Begin
To remove the outer casing of the fava beans, use a paring knife to make a small incision and then squeeze to remove the bean. You can use ¼ of an English cucumber in place of the Persian cucumbers. A traditional cast-iron skillet will also work here; you will need to preheat the empty skillet over medium heat for 5 minutes before proceeding with step 2.
Instructions
- Process ¾ cup torn pita and ½ teaspoon toasted fennel seeds, cracked, in food processor until finely ground, about 15 seconds. Add 21 ounces frozen shucked fava beans, thawed and outer casings removed; ¼ cup chopped cilantro; 1 large egg; 2 thinly sliced scallions; 2 minced garlic cloves; ½ teaspoon baking powder; ½ teaspoon coriander; ½ teaspoon cumin; ½ teaspoon table salt; and ¼ teaspoon pepper and pulse until fava beans are coarsely chopped and mixture is cohesive, about 15 pulses, scraping down sides of bowl as needed. Working with 2 tablespoons mixture at a time, shape into 2-inch-wide patties and transfer to large plate (you should have 16 patties). Sprinkle 2 teaspoons sesame seeds evenly over falafel patties; press lightly to adhere.
- Set wire rack in rimmed baking sheet and line half of rack with triple layer of paper towels. Heat ½ cup extra-virgin olive oil in 12-inch nonstick skillet over medium heat until shimmering. Add 8 patties and cook until deep golden brown, about 3 minutes per side, using 2 spatulas to carefully flip patties. Transfer falafel to paper towel–lined side of prepared rack to drain for about 30 seconds, then move to unlined side of rack. Repeat with remaining falafel, adjusting heat as needed if falafel begins to brown too quickly.
- Working with one pita half at a time, stuff each with falafel; quarter of 1 cored and chopped tomato; quarter of 2 Persian cucumbers, halved lengthwise and sliced thin; and quarter of ½ cup thinly sliced red onion. Top evenly with tahini-yogurt sauce and 1 teaspoon nigella seeds, if using. Serve.
Time
1 hourYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Falafel (balls or patties) nestled into pita bread and adorned with vegetables and tahini sauce is a delectable street-cart food across the Mediterranean. While a lot of falafel is made from ground chickpeas, falafel in Egypt, known as ta’ameya, uses sweet, nutty fava beans. The fried patties boast a gorgeous green hue amplified by plentiful fresh herbs and scallions. To make them, we first process torn pita pieces and fennel seeds in a food processor and then add the fava beans, cilantro, egg, scallions, and warm spices, plus a little baking powder for fluffiness. The ground pitas and an egg ensure that these falafel hold together when browned in a nonstick skillet. After forming the mixture into patties, we sprinkle them with sesame seeds, which increase the crispness that encases their luscious, creamy interiors. No falafel is complete without toppings, and a creamy yogurt-tahini sauce, plus juicy tomatoes, crisp cucumbers, and onions all add richness and freshness.
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