Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 3 cups dried broad (fava) beans, skinned if possible
• Water, for soaking
• 6 spring onions, roughly chopped
• 4 garlic cloves
• 1/4 cup fresh parsley leaves, plus extra leek or coriander leaves if you have them
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander (standard addition)
• 1 teaspoon baking powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• A sprinkling of flour, if needed to bind
• Vegetable oil, for deep frying
• Sesame seeds, for coating (optional)

Method

1. Cover the dried beans generously with water and soak for 24 hours, changing the water once or twice. Drain well; rub off any remaining skins.
2. Put the drained beans in a food processor with the spring onions, garlic and parsley and process to a smooth, thick paste, stopping to scrape down the sides. If it is too dry, add water a teaspoon at a time.
3. Transfer to a bowl and mix in the cumin, coriander, cayenne, salt and baking powder. If the mixture feels loose, work in a sprinkling of flour. Rest for 30 minutes.
4. Heat oil in a deep pan to 350°F.
5. With wet hands, shape the mixture into small flat patties about 2 in across. Press a few sesame seeds onto each side if you like.
6. Fry the tamiya in batches for 3-4 minutes, turning once, until deep golden brown and crisp. Drain on kitchen paper.
7. Serve hot in flatbread with tomato, onion and tahini, or as part of a breakfast spread.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).