Tamiya
personRecipeLibrary
Egyptian Vegetarian recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicEgyptian speedmedium
Source: Original recipe source via TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53026.
Provider record: TheMealDB meal 53026 · updated snapshot-8e56e9664a3c1443
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- 3 cups Broad Beans
- 6 Spring Onions
- 4 Garlic Clove
- 1/4 cup Parsley
- 2 tsp Cumin
- 1 tsp Baking Powder
- 1/2 tsp Cayenne Pepper
- Spinkling Flour
- As required Vegetable Oil
Video
YouTubeDirections
- oak the beans in water to cover overnight.Drain. If skinless beans are unavailable, rub to loosen the skins, then discard the skins. Pat the beans dry with a towel. Grind the beans in a food mill or meat grinder.If neither appliance is available, process them in a food processor but only until the beans form a paste. (If blended too smoothly, the batter tends to fall apart during cooking.) Add the scallions, garlic, cilantro, cumin, baking powder, cayenne, salt, pepper, and coriander, if using. Refrigerate for at least 30 minutes. Shape the bean mixture into 1-inch balls.Flatten slightly and coat with flour. Heat at least 1½-inches of oil over medium heat to 365 degrees. Fry the patties in batches, turning once, until golden brown on all sides, about 5 minutes.Remove with a wire mesh skimmer or slotted spoon. Serve as part of a meze or in pita bread with tomato-cucumber salad and tahina sauce.