Ta'amia

Ta'amia are the original Falafel. They began in Egypt thousands of years ago. When the Great Pyramids were built they were probably munching on these fritters for lunch!   They differ from the standard falafel in that they are not made with chickpeas but use fava beans (broad beans). I prefer fresh to dried for that vibrant green colour.

Ingredients
450g Broad Beans, blanched and peeled (preferably)
1 small red onion, roughly chopped
1 leek , cleaned, trimmed, and quartered
2 heaped tbsp chopped fresh parsley
2 heaped tbsp chopped dill
2 heaped tbsp  corriander
5 cloves garlic 
1 1/2 tbsp flour
1 3/4 tsp salt
2 tsp cumin
1 tsp ground coriander
1/4 tsp black pepper
1 tsp cayenne pepper
Pinch of ground cardamom

2 ½ tbsp sesame seeds 

Vegetable oil for frying (grapeseed, canola, and peanut oil work well)

Should make about 30 fritters.

Method
With the exception of the sesame seeds and the veg oil throw all the ingredients into a food precessor and mix into a coarse paste. Add more flour (a little at a time) if the mixture appears too wet. Add the sesame seeds and mix thoroughly with a fork. Refrigerate the mix for half an hour.

Pour enough oil to shallow fry the ta'amia into a frying pan and heat to a medium temperature. Scoop out a large heaped tablespoon of the ta'amia mix, form into a ball with floured hands and flatten slightly.  Gently place the first one into the oil. Leave to fry for a minute or two. Don't be tempted to move it too soon as they will be soft.  If the first ball breaks up too easily then add more flour to the mix.

Flip over the falafel to brown the other side.  Remove from the oil and place on kitchen paper to absorb the excess oil.  Serve warm with hummus and tahini sauce  or in a pitta with salad and dressing.