Falafel Style Fried Fava Bean Patties
The Quirky Foodster Team
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
- Drain the soaked fava beans and process with the onion, garlic, parsley and coriander until finely ground but not pureed to a paste.
- Add the cumin, ground coriander, salt and pepper, mixing well.
- Just before frying, stir in the baking soda.
- Shape the mixture into small patties.
- Heat oil to 175°C (350°F) in a deep pan.
- Fry the patties in batches for 3–4 minutes until deeply golden and crisp.
- 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.
- 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
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