Ta'ameya

Crispy Egyptian bean patties with aromatic spices. The perfect appetizer to serve with beer or as part of a mezze platter that will win you over from the first bite.

Ingredients

• 720 g Fava beans
• 6 pcs Green onions
• 4 clove Garlic
• 60 g Parsley
• 2 tsp Cumin
• 1 tsp Baking powder
• 0.5 tsp Cayenne pepper
• 1 to taste Salt
• 1 to taste Black pepper
• 1 to taste Ground coriander
• 100 g Wheat flour
• 500 ml Vegetable oil

Instructions

1. Soak the beans in water overnight. In the morning, drain the water, lightly rub the beans to loosen the skin, and remove it. Pat the beans dry with paper towels.
2. Pass the beans through a meat grinder or food processor (do not overprocess; you should get a paste, not a smooth puree). Add green onions, garlic, parsley, cumin, baking powder, cayenne pepper, salt, black pepper, and coriander.
3. Refrigerate the mixture for at least 30 minutes.
4. Form the mixture into balls about 2.5 cm in diameter, slightly flatten each one, and coat with flour.
5. Heat the oil in a skillet over medium heat to 185°C (the oil should rise about 4 cm above the bottom of the pan).
6. Fry the patties in batches, turning once, until golden brown on all sides, about 5 minutes. Remove with a slotted spoon and place on paper towels. Serve hot in flatbread with a tomato and cucumber salad and tahini sauce.