Taameya is a Nile Valley variation on classic falafel, made with dried broad beans instead of chickpeas. It is green inside and crisp outside. The soaked beans are ground with fresh herbs, shaped into small patties and fried. Taameya is often eaten in a breakfast sandwich; once cooled, leftover patties can also be packed in a lunchbox or enjoyed as a late-night snack.
Process the soaked broad beans with the garlic, onion, parsley and dill until you have a coarse, greenish mixture.
Add the cumin, baking powder and salt to the mixture and combine well. Chill for 20 minutes.
Shape the mixture into small patties, dip each one in the sesame seeds, then press gently to flatten.
Heat the sunflower oil and fry the patties until golden on both sides. Transfer them to paper towels to drain off the excess oil.
Soak the broad beans in plenty of water overnight. If they are not soaked long enough, the mixture may not bind and the patties may fall apart in the hot oil. Allergen note: This recipe is free of common allergens.
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