Taameya is Egypt's own take on falafel, made with dried fava beans instead of chickpeas, giving it a greenish interior and a crisp exterior. Soaked beans are ground with fresh herbs and shaped into small patties before frying, and it's most often eaten for breakfast tucked into bread there. Once the leftover patties have cooled, they pack easily into a lunchbox or work just as well as a late-night snack.
Blend the soaked beans with the garlic, onion, parsley and dill in a food processor until you get a coarse, greenish mixture.
Stir the cumin, baking powder and salt into the mixture, then chill it in the fridge for 20 minutes.
Shape the mixture into small patties, dip each one in sesame seeds and press lightly to flatten.
Heat the sunflower oil and fry the patties until golden on both sides, then drain on paper towels.
Soak the beans overnight in plenty of water; if the soaking time is too short, the mixture won't bind properly and the patties will fall apart in the hot oil. Allergens: this recipe is free of common allergens.
Chilling the mixture for 20 minutes before frying helps the patties hold their shape the moment they hit the hot oil, instead of falling apart.
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