Tamiya

Vegetarian · Egyptian classic.

Ingredients

• 3 cups Broad Beans
• 6 Spring Onions
• 4 Garlic Clove
• 1/4 cup Parsley
• 2 tsp Cumin
• 1 tsp Baking Powder
• 1/2 tsp Cayenne Pepper
• Spinkling Flour
• As required Vegetable Oil

Method

1. Cover and cook — oak the beans in water to cover overnight.Drain.
2. Continue cooking — If skinless beans are unavailable, rub to loosen the skins, then discard the skins.
3. Add ingredients — Pat the beans dry with a towel. Grind the beans in a food mill or meat grinder.If neither appliance is available, process them in a food processor but only until the beans form a paste. (If blended too smoothly, the batter tends to fall apart during cooking.) Add the scallions, garlic, cilantro, cumin, baking powder, cayenne, salt, pepper, and coriander, if using.
4. Mix together — Refrigerate for at least 30 minutes. Shape the bean mixture into 1-inch balls.Flatten slightly and coat with flour.
5. Heat the pan — Heat at least 1½-inches of oil over medium heat to 365 degrees.
6. Fry — Fry the patties in batches, turning once, until golden brown on all sides, about 5 minutes.Remove with a wire mesh skimmer or slotted spoon.
7. Serve — Serve as part of a meze or in pita bread with tomato-cucumber salad and tahina sauce.

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