Crispy Ta'ameya with Fresh Tomato & Pepper Salad
Bright green Egyptian fava bean patties, fried until golden and crackling, served with a snappy chopped tomato and green pepper salad. A weeknight vegetarian dinner that tastes like the streets of Cairo.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 14g
Ingredients
- 2 cups frozen fava beans, thawed
- ¾ cup fresh parsley, roughly chopped
- ¼ cup fresh cilantro, roughly chopped
- 2 whole green onion, chopped
- 3 tbsp all-purpose flour
- 1 cup tomatoes, chopped
- 1 whole green bell pepper, chopped
Instructions
- 1
Pulse fava beans, parsley, cilantro, and green onion in a food processor until roughly mixed but still textured, about 10 pulses.
- 2
Transfer to a bowl, fold in flour and a pinch of salt and pepper, then refrigerate for 10 minutes.
- 3
Heat 0.5 inch of oil in a skillet over medium-high until a wooden spoon handle sizzles when dipped, about 2 minutes.
- 4
Scoop mixture into rough 2-inch patties and slide into hot oil in batches; fry 2 minutes per side until deep golden and crispy.
- 5
Transfer patties to paper towels to drain while you toss chopped tomatoes and peppers with a pinch of salt and a squeeze of lemon.
- 6
Serve hot patties alongside the fresh salad on the same plate.
Tools you’ll need
- food processor
- medium bowl
- 12-inch skillet
- wooden spoon or slotted spoon
- paper towels
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