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Falafel Style Fried Fava Bean Patties

The Quirky Foodster Team

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2
Servings

Ingredients

  • Dried split fava beans, soaked overnight — 300 g (10.5 oz)
  • Onion, roughly chopped — 1
  • Garlic — 3 cloves
  • Chopped parsley — 60 g (2 oz)
  • Chopped coriander — 60 g (2 oz)
  • Ground cumin — 1 tsp
  • Ground coriander — 1 tsp
  • Baking soda — 1/2 tsp
  • Oil for deep frying
  • Salt and pepper — to taste

Method

  1. Drain the soaked fava beans and process with the onion, garlic, parsley and coriander until finely ground but not pureed to a paste.
  2. Add the cumin, ground coriander, salt and pepper, mixing well.
  3. Just before frying, stir in the baking soda.
  4. Shape the mixture into small patties.
  5. Heat oil to 175°C (350°F) in a deep pan.
  6. Fry the patties in batches for 3–4 minutes until deeply golden and crisp.
  7. Drain on paper towels before serving hot.

Introduction: Crisp, herb-flecked fried patties made from fava beans, a beloved Palestinian street food distinct in base ingredient from chickpea-based versions found elsewhere.

Cultural Background: Ta'miya, made primarily from dried fava beans rather than chickpeas, is a distinctly Palestinian and Egyptian-influenced approach, its deep green interior and herb-forward flavour setting it apart, sold hot from street stalls.

Tips: Grind the mixture to a coarse, textured consistency rather than a smooth paste, for the traditional bite. Add the baking soda only just before frying, as it helps the patties turn out light.

Variations: Add a pinch of chilli for a little heat. Serve wrapped in bread with pickles and vegetables.

Storage: Refrigerate the uncooked mixture (without baking soda) in an airtight container for up to 2 days; fry fresh.

Reheating: Reheat cooked patties in an oven at 190°C (375°F) for 8 minutes to restore crispness.

FAQs:

Q: What's the difference between this and chickpea-based versions found elsewhere?

A: This Palestinian and Egyptian-style version uses split fava beans as the primary base, giving a distinctive deep green colour and slightly different texture and flavour.

Q: Can the mixture be made ahead?

A: Yes, though add the baking soda only right before frying for the best texture.

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