Taameya

Ingredients

• 250 g Split Fava Beans
• 20 g Parsley
• 15 g Dill
• 20 g Cilantro
• 1 pcs Leek
• 4 pcs Garlic
• 2 tsp Coriander Seeds
• 1 tsp Cumin
• 0.25 tsp Cayenne Pepper
• 0.5 tsp Baking Soda
• 2 tbsp Sesame Seeds
• 1.25 tsp Kosher Salt
• 0.5 tsp Black Pepper
• 750 ml Vegetable Oil
• 1 pcs Lemon
• 2 pcs Pita Bread

Method

1. Rinse {split_fava_beans}, cover with plenty of cold water in a large bowl, and soak until fully swollen and softened enough to grind evenly.
2. Drain {split_fava_beans} very well, then finely slice {leek}, peel {garlic}, and roughly chop {parsley}, {dill}, and {cilantro} so the mixture grinds evenly without turning pasty.
3. In a food processor, pulse {split_fava_beans} with {leek}, {garlic}, {parsley}, {dill}, and {cilantro} until very finely ground and bright green, scraping down as needed for an even, fluffy mixture.
4. Transfer the batter to a bowl, then fold in {coriander_seeds}, {cumin}, {cayenne_pepper}, {baking_soda}, {kosher_salt}, and {black_pepper}. Mix well, let it stand briefly, and taste a tiny bit for salt so the interior stays well seasoned.
5. Pour {vegetable_oil} into a deep, heavy pot over medium-high heat and bring it to frying temperature until a small bit of batter rises quickly and bubbles hard without darkening too fast.
6. With damp hands, form the batter into small flat discs, coat each one in {sesame_seeds}, and keep them compact so they fry crisp outside while staying tender and green inside.
7. Carefully lower the shaped falafel into the hot {vegetable_oil} in small batches so the pot is not crowded. Fry until deeply golden brown and crisp, turning as needed, then drain and immediately season with a pinch of {kosher_salt}.
8. Pile the hot taameya onto plates, finish with fresh {lemon}, and serve with {pita_bread} alongside for contrast and scooping.