Ta’ameya, a classic Cairo street-food breakfast dish, is made by grinding dried fava beans soaked overnight with charred cilantro and dill, then shaping the mixture into flat patties and frying them. Unlike chickpea falafel, it has the greenish color and softer texture of fava beans.
Cook the dried fava beans soaked overnight in plenty of water in a pressure cooker for 20 minutes after it comes to pressure, until soft. Drain and let cool.
Process the softened fava beans, onion, garlic cloves, cilantro, dill, and cumin in a food processor until coarsely textured.
Knead the mixture with the salt and shape it into flat patties. Press sesame seeds onto the tops and let rest for 15 minutes.
Heat the cooking oil and fry the patties for 8 minutes, until golden on both sides. Serve with whole-wheat bread.
To soften the fava beans more quickly in a pressure cooker, cook them under pressure for 20 minutes instead of soaking them overnight, then drain. Contains wheat (gluten) and sesame.
Bir gece bekletme süresini atlayıp yalnızca düdüklüde 20 dakika pişirdim ama harç yine de biraz sulu kaldı, robotta çekerken biraz daha az kişniş suyu ekleyerek toparladım. Kimyon miktarı benim için biraz azdı.
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