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  • Broad Beans - 3 cups
  • Spring Onions - 6
  • Garlic Clove - 4
  • Parsley - 1/4 cup
  • Cumin - 2 tsp
  • Baking Powder - 1 tsp
  • Cayenne Pepper - 1/2 tsp
  • Flour - Spinkling
  • Vegetable Oil - As required


  • oak the beans in water to cover overnight.
  • Drain.
  • If skinless beans are unavailable, rub to loosen the skins, then discard the skins.
  • Pat the beans dry with a towel.
  • Grind the beans in a food mill or meat grinder.
  • If neither appliance is available, process them in a food processor but only until the beans form a paste.
  • (If blended too smoothly, the batter tends to fall apart during cooking.
  • ) Add the scallions, garlic, cilantro, cumin, baking powder, cayenne, salt, pepper, and coriander, if using.
  • Refrigerate for at least 30 minutes.
  • Shape the bean mixture into 1-inch balls.
  • Flatten slightly and coat with flour.
  • Heat at least 1½-inches of oil over medium heat to 365 degrees.
  • Fry the patties in batches, turning once, until golden brown on all sides, about 5 minutes.
  • Remove with a wire mesh skimmer or slotted spoon.
  • Serve as part of a meze or in pita bread with tomato-cucumber salad and tahina sauce.

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