How to make it
8 steps. Take it one step at a time.
Place the dried fava beans
Place the dried fava beans in a large bowl and cover with plenty of water. Soak for 12-24 hours, then drain and rinse thoroughly.
12 hrIn a food processor, pulse the onion, garlic, parsley, cilantro, and leeks
In a food processor, pulse the onion, garlic, parsley, cilantro, and leeks until finely chopped.
Add the drained fava beans
Add the drained fava beans to the processor and pulse until the mixture is very finely ground and light green, but not completely liquified. It should look like a grainy paste.
Transfer the mixture
Transfer the mixture to a bowl and stir in the ground coriander, cumin, salt, and baking soda. Mix well to incorporate air, which helps make the ta'ameya fluffy.
Heat about 2 inches of vegetable oil
Heat about 2 inches of vegetable oil in a deep pan to 350°F (177°C).
Wet your hands slightly
Wet your hands slightly. Take a tablespoon of the mixture, shape it into a small disc, and press some sesame seeds onto one or both sides.
Carefully drop the patties
Carefully drop the patties into the hot oil and fry for 3-4 minutes, turning once, until golden brown and crispy on the outside.
4 minDrain on paper towels
Drain on paper towels and serve immediately while hot.
A little kitchen wisdom
Always use dried split fava beans (peeled), not canned ones, to achieve the correct texture. Soaking for at least 12 hours is crucial for a smooth paste.
