In praise of ta’ameya

There’s no need to tell us that Egyptian ta’ameya outshines Syrian or Lebanese falafel, so we won’t argue with this BBC article stating outright that our version of this ubiquitous snack is the best in the world. What makes our ta’ameya mix so good? Both the use of broad beans (fuul), described as “softer and creamier” than chickpeas, and the addition of more herbs and vegetables, such as parsley, coriander and leeks, offering greater depth of flavor.