Ta'ameya Egyptian Fava Bean Fritters with Fresh Herbs

What you need

• 250 g (9 oz) dried split peeled fava beans, not cooked
• 1 bunch cilantro, about 40 g
• 1/2 bunch dill, about 20 g
• 1/2 bunch parsley, about 20 g
• 4 scallions, roughly chopped
• 4 cloves garlic
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1 1/2 tsp salt
• 1 pinch cayenne pepper
• 1/2 tsp baking soda
• 3 tbsp sesame seeds
• 1 l (4 cups) neutral oil, for deep frying
• 4 pita breads, warm, for serving

Method

Restated from the original video

1. 1

   Cover the fava beans with plenty of cold water, at least three times their volume. Soak for 12-18 h, then drain and rinse.

2. 2

   Pull the thick stems off the cilantro, dill and parsley and roughly chop the herbs.

3. 3

   Grind the soaked beans with the herbs, scallions and garlic through a meat grinder, or pulse in a food processor in batches, until the mixture is green, fine and grainy like coarse sand. It should hold together when squeezed, not turn smooth.

4. 4

   Stir in the cumin, coriander, salt and cayenne. Let the mixture rest for 10 min.

5. 5

   Stir in the baking soda just before shaping.

6. 6

   With wet hands, shape the mixture into flat patties about 5 cm (2 in) wide and 1.5 cm (1/2 in) thick, about 20 in all. Press both sides into the sesame seeds.

7. 7

   Pour the oil into a deep pot to a depth of 6 cm (2 1/2 in) and heat it to 180 °C (350 °F).

8. 8

   Fry the patties 4-5 at a time, turning once, until deep brown and crisp, 3-4 min. The inside should be bright green and cooked through, not raw.

9. 9

   Drain on paper towels and serve hot with warm pita.

Imported from cookmonkeys.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.