About the Recipe
The reason this recipe seems similar to falafel is that the latter and better-known dish is a direct descendent of this Egyptian fritter. Tamiya’s roots stretch back to ancient Egypt. Over the centuries, it was lightened in texture, the spices varied, and milder-flavored chickpeas frequently substituted for part or all of the beans.
These fritters were commonly stuffed into a pita with salad and accompanied with tahina and the nontraditional z’chug (chili sauce). Today, these spicy croquettes, the Middle Eastern equivalent of fast food, are peddled by street vendors and kiosks throughout the area.
Ingredients
1 lb. (3 cups) dried fava beans, preferably skinless
6 to 8 scallions or green onions, minced
3 to 5 cloves garlic, crushed
¼ cup chopped cilantro or fresh parsley
1 to 2 teaspoons ground cumin
1 teaspoon baking powder
¼ to ½ teaspoon cayenne
About 1½ teaspoons salt
Ground black pepper to taste
1 teaspoon ground coriander (optional)
Vegetable oil for deep-frying
Preparation
Step 1
Soak the beans covered by water , overnight.
Drain. If skinless beans are unavailable, rub to loosen the skins, then discard the skins. Pat the beans dry with a towel.
Step 2
Grind the beans in a food mill or meat grinder.If neither appliance is available, process them in a food processor but only until the beans form a paste. (If blended too smoothly, the batter tends to fall apart during cooking.) Add the scallions, garlic, cilantro, cumin, baking powder, cayenne, salt, pepper, and coriander, if using. Refrigerate for at least 60 minutes.
Step 3
Shape the bean mixture into 1-inch balls.Flatten slightly. Make sure there are no cracks, but rather that the exterior is smooth everywhere.
Step 4
Heat at least 1½-inches of oil over medium heat to 365 degrees Fahrenheit.
Step 5
Fry the patties in batches, turning once, until golden brown on all sides, about 5-12 minutes. Use a food grade thermometer. When the interior temp is over 135 Fahrenheit they are complete.
Remove with a wire mesh skimmer or slotted spoon. Serve as part of a mezza snack platter or in pita bread with tomato-cucumber salad and tahina sauce.