What is Ta'ameya & Falafel Spice Mix?
Ta'ameya is the Egyptian falafel, made from soaked split fava beans with leek, parsley, fresh coriander and onion, fried until golden and crisp outside and green and tender inside. Levantine and Lebanese falafel is made from chickpeas or a chickpea and fava mix, smaller, firmer and richer in warm spices. In Iraq, falafel is served in samoon bread with amba and pickles; in the Gulf it comes with Iranian flatbread and tomatoes. Ta'ameya & Falafel Spice Mix is a dry blend that saves the cook from assembling a dozen spices, giving the paste the aroma of coriander and cumin and the heat of pepper in a consistent balance every batch. It is used in falafel shops, restaurant kitchens and homes alike.
Composition and the role of each ingredient
The Egyptian blend is dominated by ground dried coriander, followed by cumin, black pepper and dried garlic, with a touch of chilli, paprika and a little dried onion, leaving the green fragrance to the fresh herbs. The Lebanese seasoning adds allspice, a little cinnamon and sometimes sumac and sweet pepper to the coriander and cumin, giving darker, warmer falafel. Coriander gives the signature perfume; cumin aids digestion and deepens the flavour; dried garlic and onion strengthen the taste without adding moisture that would loosen the paste; pepper supplies the heat. Proportions here are general and approximate; our formula is not disclosed.
| Variant | Character | Best use |
|---|---|---|
| Egyptian ta'ameya blend | Coriander and cumin dominant, garlic, light heat | Split fava bean ta'ameya with fresh herbs |
| Lebanese falafel seasoning | Allspice, cinnamon and sumac with coriander and cumin | Levantine chickpea falafel, chickpea and fava falafel |
| Hot preparation | More chilli and black pepper | Chilli ta'ameya, Iraqi falafel with amba |
What makes a good blend
A good blend is ground from fresh whole coriander with a high volatile-oil content (good coriander seed typically carries 0.3–1% volatile oil before grinding) and fresh cumin, so the aroma is sharp and clear rather than dusty. It must be free of added salt as a filler and of starch, flour, bran and artificial colours, because any padding weakens the paste and changes the colour of the falafel. The grind should be uniform and medium-fine. Seasoning mixes are held to the general spice requirements: moisture no higher than about 10% for ground blends, total ash around 8–10%, freedom from foreign matter and insects under the ASTA and ESA specifications, and aflatoxin and residue limits under Codex and the Egyptian Standards for spices and seasoning mixes. These values are typical guide ranges.
How to use it
- Soak one kilogram of split fava beans (or chickpeas for Lebanese falafel) for 12–24 hours, then drain thoroughly without cooking.
- Pass through a meat grinder with a bunch each of leek, parsley and fresh coriander, two onions and five garlic cloves.
- Add 15–20 g of Ta'ameya Spice Mix per kilogram of soaked pulses (about two tablespoons) and 12 g of salt, and knead until uniform.
- Cover and rest for 30–60 minutes, then add one teaspoon of bicarbonate of soda just before frying.
- Shape into discs, press sesame onto the top, and deep-fry at 170–180 °C until deep golden.
Other uses: seasoning for besara and lentil kofta, a dusting on fried potato and aubergine before stuffing, and a blend for baked chickpea patties.
Storage and shelf life
Keep the blend tightly sealed in a cool, dry place away from frying heat and steam, since ground coriander and cumin lose their aroma quickly. Typical shelf life is 12 months sealed and 3–4 months after opening. Seasoned ta'ameya paste keeps one day in the fridge and freezes unfried for 3 months.
The Sheikh Al-Attareen range
- Ta'ameya (Falafel) Spice Mix
- Lebanese Falafel Seasoning
We buy coriander and cumin from farms in Upper Egypt and Fayoum and test every batch in our Mansoura laboratory for moisture, volatile oil and cleanliness before grinding, blending and packing in small runs to protect the aroma. Both blends are available at our branches in Egypt, Iraq and Syria and online, in household packs and larger packs for shops and restaurants.
FAQ
What is the difference between the Egyptian and Lebanese blends?
The Egyptian blend relies on coriander, cumin and garlic to suit split fava beans and fresh herbs; the Lebanese adds allspice, cinnamon and sumac to suit chickpeas.
Why does my ta'ameya fall apart in the oil?
Usually excess moisture, over-fine grinding or cooked beans. Use soaked beans only, drain well and let the paste rest.
How much blend should I use?
15–20 g per kilogram of soaked pulses, slightly more for Lebanese falafel.
Does the blend contain salt?
No. You add salt to taste, which also allows low-salt ta'ameya and falafel.