Ta’ameya / Falafel Iskandarani Skillet (Egyptian Emerald Herb & Fava Bean Patties with Tahini) – Authentic Egypt Recipe
Egypt’s vibrant green falafel packed with fresh dill, cilantro, and toasted coriander seeds.
- Country of Origin
- 🇪🇬 Egypt (North Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Green fava/chickpea herb patties pan-crisped golden, Tomato-cucumber salad, Warm baladi pita and sesame tahini sauce, Bunches of fresh cilantro, Parsley
Ingredients for Ta’ameya / Falafel Iskandarani Skillet (Egyptian Emerald Herb & Fava Bean Patties with Tahini) (4 Servings)
- 1.25 lbs (or 2.5 cups) green fava/chickpea herb patties pan-crisped golden, prepped into bite-sized pieces
- 1.5 cups tomato-cucumber salad, washed and trimmed
- 1 cup warm baladi pita and sesame tahini sauce
- 1 medium onion and 3 cloves garlic, finely minced with bunches of fresh cilantro
- 1.5 tbsp traditional Egypt seasoning (parsley, dill, and leeks, toasted coriander seeds, cumin, garlic)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and bunches of fresh cilantro for 2–3 minutes until softened and fragrant.
- Add green fava/chickpea herb patties pan-crisped golden and tomato-cucumber salad along with parsley, dill, and leeks, toasted coriander seeds, cumin, garlic, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with warm baladi pita and sesame tahini sauce and serve straight from the skillet.