Ta'amia is a dish made from faba beans (also called broad beans). It was reportedly eaten in ancient Egypt, though its chickpea variation (called falafel) is much more famous. Now you can cook the modernized version, presented below...
- 1 pound broad beans soaked overnight and drained
- 2 cloves of garlic, finely chopped
- 2 large onions, finely chopped
- 1-2 teaspoons ground coriander
- 1-2 teaspoons cumin
- 1 teaspoon cayenne pepper
- 1/2 teaspoon baking powder
- 1/4 cup minced parsley
- A pinch of salt
- A bit of black pepper
- Sesame seeds
- Olive oil
- First, soak the beans overnight, and drain the water in the morning.
- Next, remove the skins from the broad beans (make sure that the beans are soft!).
- Mix the beans with all the ingredients except the oil and the sesame seeds. The result will be a thick paste.
- Let the paste sit for half a hour to allow the flavors to mix properly.
- Next, knead the resulting compound and make small cakes, each being roughly 2 centimeters thick.
- Sprinkle sesame seeds on each side of the cakes.
- Shallow fry them in olive oil for two or three minutes until the cakes are golden brown.
- Serve with brown bread and a salad of lettuce mixed with olive oil, pepper and lemon juice.