Ta'ameya (Egyptian Fava Bean Fritters)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the fava beans thoroughly and place them in a large bowl.

   Ca. 2 min.

2. 2

   Cover the fava beans with plenty of cold water, ensuring they are submerged by at least 2 inches, and let them soak for a minimum of 4 hours, or preferably overnight.

   Ca. 4 t.

   Kokkens note: Soaking helps to soften the beans for easier grinding and better texture.

3. 3

   Drain the soaked fava beans completely and rinse them again.

   Ca. 1 min.

4. 4

   Combine the drained fava beans, onion, garlic, parsley, and cilantro in a food processor.

   Ca. 2 min.

5. 5

   Pulse the mixture until it forms a coarse, slightly chunky paste. Avoid over-processing, which can make the mixture too wet.

   Ca. 3 min.

   Kokkens note: You may need to scrape down the sides of the food processor occasionally.

6. 6

   Transfer the fava bean mixture to a large bowl and stir in the ground cumin, ground coriander, cayenne pepper (if using), baking soda, salt, and black pepper.

   Ca. 2 min.

7. 7

   Mix well to ensure all spices are evenly distributed throughout the mixture.

   Ca. 1 min.

8. 8

   Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to about 175-180°C (350-360°F).

   Ca. 5 min.

   Kokkens note: Use a thermometer to ensure the oil reaches the correct temperature for best frying results.

9. 9

   Using a small scoop or your hands, form the ta'ameya mixture into small patties or balls, about 1.5 inches in diameter.

   Ca. 3 min.

   Kokkens note: If desired, press some sesame seeds onto one side of each patty before frying.

10. 10

    Carefully place a few ta'ameya into the hot oil, making sure not to overcrowd the pot.

    Ca. 1 min.

    Kokkens note: Fry in batches to maintain oil temperature and ensure even cooking.

11. 11

    Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides.

    Ca. 4 min.

12. 12

    Remove the cooked ta'ameya with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

    Ca. 1 min.

13. 13

    Repeat with the remaining mixture until all ta'ameya are cooked.

    Ca. 5 min.

14. 14

    Serve hot with tahini sauce, fresh vegetables, or pita bread.