Tamiya

Method6 steps

1. 1

   Step 1: Pick through the three cups dried fava beans, rinse them and cover generously with fresh soaking water. Soak overnight in the refrigerator. Drain; if the beans have skins, rub them loose and discard the skins, keeping all the soaked bean flesh.

   Uses 3 cups dried fava beans, preferably skinless · Water to generously cover dried fava beans for overnight soaking; drain before grinding

2. 2

   Step 2: Pat all the soaked, drained bean flesh dry with a clean towel so excess surface water does not loosen the mixture.

   Uses All soaked drained beans; skins and soaking water discarded

3. 3

   Step 3: Wash, trim and mince all six spring onions; peel and crush all four garlic cloves, and wash and chop the parsley (¼ cup), measuring a quarter cup. Grind all the prepared beans in a food mill or meat grinder, or pulse in a food processor to a textured paste without blending completely smooth. Mix in all the prepared spring onions, garlic and parsley, the ground cumin (2 tsp), baking powder (1 tsp), cayenne, mixture salt (About 1½ tsp) and black pepper, plus the ground coriander (1 tsp) if using. Cover and refrigerate for at least thirty minutes.

   Initial 30-minute chilling of prepared fava mixture · 30 minUses All prepared soaked bean flesh · 6 spring onions, minced in step 3 · 4 garlic cloves, peeled and crushed in step 3 · ¼ cup chopped fresh parsley · 2 tsp ground cumin · 1 tsp baking powder · ½ tsp cayenne pepper · About 1½ tsp salt for fava mixture

4. 4

   Step 4: Shape all the chilled fava mixture into balls about one inch / 2.5 cm across. Flatten each slightly and dust lightly with the separate all-purpose coating flour. Keep the shaped patties ready beside the frying pan.

   Uses All the chilled fava mixture · All-purpose flour for lightly coating shaped patties

5. 5

   Step 5: Add vegetable oil to a suitable deep pan to a depth of at least 1½ inches / about 4 cm, leaving plenty of space above it. Heat over medium heat to about 185°C / 365°F.

   Uses Vegetable oil for deep-frying, as needed

6. 6

   Step 6: Fry the prepared patties in uncrowded batches, turning once, for about five minutes per batch until golden on all sides, crisp outside and fully cooked in the centre. Lift each cooked batch out with a wire skimmer or slotted spoon and drain on a clean plate. Serve the finished patties hot as part of a meze.

   Fry each uncrowded batch until fully cooked and golden · 5 minUses All prepared patties, fried in separate uncrowded batches · The hot deep-frying oil