Tamiya

Begin by soaking the broad beans in enough water to cover them completely, allowing them to soften overnight. This step is essential to achieving the ideal texture for the patties. Once soaked, drain the beans thoroughly. If you find the skins still intact, gently rub the beans between your hands to loosen and remove the skins, discarding them. Dry the beans carefully by patting them with a clean towel to remove excess moisture, which helps the mixture bind better. Next, grind the dried beans using a food mill or meat grinder to create a coarse paste. If these tools aren't available, pulse the beans in a food processor just enough to form a textured paste; be cautious not to over-blend, as a batter that's too smooth can disintegrate during frying. Transfer the bean paste into a bowl and stir in finely chopped spring onions, minced garlic, chopped parsley, and the fragrant spices: cumin, baking powder, cayenne pepper, salt, black pepper, and coriander if desired. Mix thoroughly and refrigerate the mixture for at least 30 minutes to allow the flavors to meld and the baking powder to activate, contributing to a lighter texture. When ready, shape the chilled mixture into 1-inch diameter balls, then gently press each to flatten slightly. Lightly coat each patty with a sprinkling of flour, which aids in creating a crisp exterior. Heat vegetable oil in a deep pan to a depth of about 1½ inches and maintain the temperature at 365°F (185°C) for perfect frying. Fry the patties in batches, turning them once to ensure an even, golden-brown crust develops on all sides. This process should take about 5 minutes per batch. Once cooked, remove the patties using a wire mesh skimmer or slotted spoon and drain on paper towels to remove excess oil. Serve warm as part of a meze spread or inside pita bread, accompanied by a fresh tomato-cucumber salad and creamy tahina sauce for an authentic Egyptian culinary experience.