The Egyptian street-food sandwich made with fried fava-bean patties is ta'amiya.
Ta'amiya is Egypt’s distinctive form of falafel. Unlike many versions elsewhere, Egyptian ta'amiya is traditionally made primarily from split fava beans rather than chickpeas. The beans are soaked, ground with herbs and onions, shaped into patties or balls, and fried.
Common ingredients include coriander, parsley, dill, garlic, and cumin. The mixture is often coated with sesame seeds before frying. Vendors commonly serve ta'amiya in flatbread with salad, pickles, tahini, or other sauces.
The broader falafel family is associated with the Middle East, but its exact ancient origin is debated. Egypt’s fava-bean version is especially important in local food culture and is eaten at breakfast as well as throughout the day. Calling every Egyptian falafel simply chickpea falafel misses the ingredient that distinguishes ta'amiya.