Across Lebanon, Syria, Palestine, and Jordan – falafel is made with chickpeas. Nutty, crunchy, and hearty
In Egypt, falafel takes a new form. It’s made with fava beans mixed with fresh herbs. The inside? Bright green!
Falafel = crunchy outside, slightly grainy inside Taameya = fluffy, herb-packed, softer bite
Falafel: Wrapped in pita with tahini & pickles Taameya: Egypt’s breakfast hero, paired with ful, bread, and eggs
Falafel (Levant) → Chickpeas, parsley, coriander, onion, garlic, and spices. Taameya (Egypt) → Fava beans, LOTS of green herbs (parsley, dill, cilantro, leek), giving it that vibrant green inside
Falafel → Usually small round balls or slightly flattened patties. Taameya → Often larger, disk-shaped patties (sometimes oblong in Cairo)
Falafel → Earthy, nutty, slightly dry; served with tahini or hummus to balance. Taameya → Herb-forward, fresher taste, sometimes sesame seeds sprinkled before frying.
Unlike Levantine falafel (made with chickpeas), Taameya uses fava beans and loads of herbs, giving it a fluffy texture and bright green interior.