The traditional Egyptian name for falafel made from fava beans is ta'amiya.
Unlike the chickpea-based falafel common across much of the Levant, Egyptian ta'amiya is traditionally prepared from dried, soaked fava beans. The beans are ground with herbs such as parsley, coriander, or leek, then seasoned with spices including cumin and coriander before being shaped and fried.
The distinction is regional rather than absolute. In Egypt, fava beans are the defining base of ta'amiya, while chickpeas are more typical in countries such as Lebanon, Syria, Jordan, Palestine, and Israel. Some recipes elsewhere use a mixture of chickpeas and fava beans, which is why the terms can overlap in English-language food writing.
Ta'amiya is a common Egyptian street food and may be served in bread with salad, pickles, and tahini sauce. It is also associated with Egyptian breakfast traditions and is especially important during Coptic Christian fasting periods, when plant-based foods are eaten. The name is often transliterated in several ways, including ta'miya, taamiya, and tamiyya.