Tamiya (Egyptian Broad Bean Falafel)

Ingredients

• 3 cupdried broad beans, soaked overnight; skins removed if needed
• 6spring onions
• 4 clovegarlic
• 1/4 cupparsley, chopped; instructions also reference cilantro — ingredient list says parsley
• 2 tspground cumin
• 1 tspbaking powder
• 1/2 tspcayenne pepper
• salt, to taste
• black pepper, to taste
• plain flour, for dusting
• vegetable oil, for deep frying; at least 4 cm (1.5 inches) deep

Method

1. 1

   Soak the broad beans in water to cover overnight. Drain. If using beans with skins, rub to loosen and discard the skins. Pat the beans dry with a towel.

2. 2

   Grind the beans in a food mill or meat grinder, or pulse in a food processor until a coarse paste forms — do not blend until completely smooth or the mixture will fall apart during frying.

3. 3

   Mix in the spring onions, garlic, parsley, ground cumin, baking powder, cayenne, salt and pepper. Refrigerate for at least 30 minutes.

4. 4

   Shape the mixture into 2.5 cm (1-inch) balls. Flatten slightly into patties and coat lightly in flour.

5. 5

   Heat at least 4 cm (1.5 inches) of vegetable oil in a deep pan or wok to 185°C (365°F).

6. 6

   Fry the patties in batches, turning once, until golden brown all over, about 5 minutes. Remove with a slotted spoon and drain.

7. 7

   Serve as part of a meze or in pita bread with tomato-cucumber salad and tahini sauce.