Ta'ameya (Egyptian Fava Bean Falafel)

Method

1. 1

   Drain the soaked fava beans thoroughly.

   💡 Raw soaked beans, never canned — cooked beans disintegrate in the oil.

2. 2

   Pulse the beans with the parsley, cilantro, onion, garlic and cumin in a food processor into a coarse, herb-flecked green paste; scrape down the sides as needed.

3. 3

   Cover and rest the mixture in the fridge for 30 minutes to let the flavors settle.

4. 4

   Just before frying, stir in a pinch of baking soda — it's what makes the fritters puff and lighten.

5. 5

   Heat the sunflower oil in a deep skillet to 175°C (350°F).

6. 6

   Shape the mixture into small patties and press sesame seeds onto both faces.

7. 7

   Fry in batches, turning once, until deep brown and crisp, about 5 minutes a batch.

   💡 They should sound hollow-crisp when tapped and stay green inside — cut one open on the first batch to check.

8. 8

   Drain on paper towels and serve hot, while the crust still shatters.