Ta'ameya (Egyptian fava bean falafel)

Ingredients

• 200 g skinned dried fava beans
• ½ onion
• 3 garlic cloves, germ removed
• 1 cup fresh parsley
• 4-5 green scallion tops
• ¼ teaspoon black pepper
• ¼ teaspoon cumin
• ¼ teaspoon ground coriander
• A pinch of cayenne
• ½ teaspoon baking powder
• 1 teaspoon salt
• 2 tablespoons white sesame seeds
• Sunflower (or olive) oil, for frying

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Instructions

1. Soak the fava beans in plenty of water for at least 8 hours. Don't cook them.
2. Drain them well and blend them with the rest of the ingredients except the sesame seeds and oil, until there are no large pieces left.
3. Add the sesame seeds and mix them in with a spoon.
4. Shape walnut-sized portions into not-too-thin patties.
5. Heat plenty of oil to 175-180°C (350°F) and fry them in batches for 6-8 minutes, turning them now and then, until well browned. Transfer them to a plate lined with paper towels.

Nutrition facts

Approximate, per serving (about 60 g). Calculated with data from USDA FoodData Central.