Taameya

Method

Soak the fava beans and chickpeas in cold water overnight, then drain thoroughly and pat dry. Pulse the beans, chickpeas, onion, coriander, parsley, and garlic in a food processor until the mixture resembles coarse breadcrumbs without becoming a smooth paste. Transfer to a bowl and stir in the cumin, salt, black pepper, cayenne, flour, and baking powder. Refrigerate the mixture for 30 minutes. Shape into small patties or balls, then flatten slightly. Heat the oil in a deep frying pan to 170°C and fry the taameya in batches until deep golden brown, about 3-4 minutes per side. Drain on kitchen paper and serve warm with tahini sauce, tomatoes, and cucumber in pita bread.