⚠️ Heads-up: 3 of these ingredients (Fresh coriander & parsley (UK supermarket), Tahini, Bicarb of soda (UK supermarket)) are not in our shop yet. Request them → or grab from a UK supermarket while we source.
“In Egypt we don’t use chickpeas. We use split broad beans — ful nabed — and the inside should be the colour of pistachio ice cream. Crisp shell, herby cloud inside, sesame on top. The Lebanese version is fine. Ours is better.”
— Dr Hany, Zambahola
— Dr Hany, Zambahola
🎤 Recipe credit: The video below is by Sherif Afifi — we don’t reproduce the chef’s recipe text. Our notes are written from scratch with metric/cup conversions and UK substitutes for our diaspora and UK readers. Watch the original on the Sherif Afifi – شريف عفيفي channel.
Ingredients
| Ingredient | Metric | UK Cups | Notes / UK substitute |
|---|---|---|---|
| Split, dried broad beansفول نابت/مدشوش | 500 g | Soak overnight in cold water with a pinch of bicarb. Don’t use chickpeas. | |
| Onion, roughly chopped | 1 medium | ||
| Garlic | 4 cloves | ||
| Fresh coriander, big bunch | 50 g | ||
| Fresh parsley, big bunch | 30 g | ||
| Spring onions | 2 stalks | ||
| Ground cumin | 1 tbsp | ||
| Ground coriander | 1 tsp | ||
| Salt & chilli | to taste | ||
| Bicarbonate of soda | ½ tsp | Stirred in just before frying. | |
| Sesame seeds | for coating | ||
| Sunflower oil | for deep frying |
Method
- Drain the soaked beans well. Blitz with onion, garlic, coriander, parsley, spring onions, spices and salt — in batches in a food processor — until you have a coarse, vivid green paste. Don’t purée.
- Cover and rest in the fridge 30 min. This relaxes the mix and helps it hold.
- Just before frying, stir in the bicarb. The mix will lighten slightly.
- Shape into small flat patties (about 4 cm). Press one side into sesame seeds.
- Heat 4–5 cm of oil to 170°C. Fry in batches 2–3 min each side until deep golden and shatter-crisp. Drain on paper.
- Serve hot in baladi bread with tahini, sliced tomato, pickles, and a fierce green chilli.
🛒 Shop the ingredients on Zambahola
Most of what you need is on the shelf. Items still being sourced are flagged below.
Split Broad Beans
SARA 1kg
Cumin Powder
SARA 75g
Ground Coriander
100g
White Sesame
SARA 200g
Garlic Powder
75g
Chilli Powder
SARA 75g
Fresh coriander & parsley (UK supermarket)
Coming soon · request
Tahini
Coming soon · request
Bicarb of soda (UK supermarket)
Coming soon · request
🎤 Listen instead — the Ta’meya (Egyptian Falafel) podcast
A few minutes on the history, the ratios, and the chef’s little secret — generated with NotebookLM.
Audio coming — we will embed the NotebookLM podcast here within 24 hours.
📝 Got a better version? Share it.
Drop your family’s recipe for Ta’meya (Egyptian Falafel) in the comments below. Tell us your name, your city, your tweak.
If your version gets the most ♥ likes, we’ll feature it on this page with your name (with your permission). Best recipes win the bowl.