In Egypt and Sudan, falafel is known by what name?

In Egypt and Sudan, falafel is known as ta’miyya (also transliterated ta'amiya or ta'ameya).

The name distinguishes the Egyptian and Sudanese tradition from the broader English word falafel. Egyptian ta’miyya is typically made from dried fava beans, which are soaked, ground with herbs such as parsley or coriander, seasoned, shaped, and deep-fried. In much of the Levant, by contrast, chickpeas are the more familiar base.

Ta’miyya is a staple of Egyptian street food and may be served in bread with salad and tahini, or alongside other dishes. Its name is connected with Arabic food terminology and is often explained as referring to a small or tasty piece of food. English spellings vary because Arabic transliteration has no single universal system.

The distractors are different Egyptian foods: shakshuka is eggs cooked with tomatoes and peppers, koshari combines rice, pasta, lentils, and chickpeas, and ful medames is a fava-bean dish. Ta’miyya is the canonical local name for Egyptian-style falafel.