Step 1 of 7
Tamiya (Egyptian Broad Bean Falafel)
Soak the broad beans in water to cover overnight. Drain. If using beans with skins, rub to loosen and discard the skins. Pat the beans dry with a towel.
Step 2
Grind the beans in a food mill or meat grinder, or pulse in a food processor until a coarse paste forms — do not blend until completely smooth or the mixture will fall apart during frying.
Step 3
Mix in the spring onions, garlic, parsley, ground cumin, baking powder, cayenne, salt and pepper. Refrigerate for at least 30 minutes.
Step 4
Shape the mixture into 2.5 cm (1-inch) balls. Flatten slightly into patties and coat lightly in flour.
Step 5
Heat at least 4 cm (1.5 inches) of vegetable oil in a deep pan or wok to 185°C (365°F).
Step 6
Fry the patties in batches, turning once, until golden brown all over, about 5 minutes. Remove with a slotted spoon and drain.
Step 7
Serve as part of a meze or in pita bread with tomato-cucumber salad and tahini sauce.
