Tameya is the Egyptian Coptic (Christian) name for what's known as falafel throughout the rest of the Middle East. Originating in Egypt and made with broad beans (fava), the mixture sometimes substitutes chickpeas for half the fava. In Israel, where falafel has become the national dish, chickpeas have replaced the broad beans altogether. Start this recipe a day ahead.
Ingredients
360g2 cups dried, peeled broad beans (see note) or chickpeas
1teaspoonfenugreek seeds
6green onionsfinely chopped
1/3cupchopped flat-leaf parsley
2tablespoonschopped coriander
3clovesgarlicfinely chopped
2teaspoonsground cumin
Pinchof chilli powder
1/4teaspoonbicarbonate of soda
35g1/4 cup sesame seeds
Olive oil or vegetable oilto deep-fry
Tahini sauce and pita breadto serve
Instructions
1. Soak beans and fenugreek together in water overnight. Drain. Process to a paste in a food processor with onions, herbs, garlic, cumin, chilli, bicarbonate of soda and 2 teaspoons sea salt. Using wet hands, shape tablespoons of mixture into 4cm cakes. Coat lightly with sesame seeds.
2. Heat 5cm oil in a frying pan over medium heat and cook tameya in batches for 2 minutes each side or until golden. Drain on paper towels. Serve with tahini sauce and pita bread.
Notes & tips
Dried, peeled broad beans are available from Middle Eastern and Greek food stores.