A classic Egyptian breakfast meze, ta'ameya is made by grinding fava beans soaked overnight with coriander and dill into a paste and frying it as flat patties. Unlike the chickpea version of falafel, it carries the greenish colour and softer texture of fava beans.
Pressure-cook the overnight-soaked dried fava beans in plenty of water for 20 minutes from the first hiss until soft, then drain and let cool.
Grind the softened fava beans with the onion, garlic cloves, coriander, dill and cumin in a food processor into a coarse-textured mixture.
Knead the mixture with salt, shape into flat patties, press sesame seeds onto the surface and rest for 15 minutes.
Heat the vegetable oil and fry the patties for 8 minutes on each side until golden, then serve with whole wheat bread.
If you want to soften the fava beans quickly, you can pressure-cook them for 20 minutes instead of an overnight soak and drain well. Allergens: contains sesame.
Resting the mixture for 15 minutes before frying makes the patties hold together better in the hot oil.
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