Ta'amiya (Egyptian Broad Bean Falafel)

Directions

• Soak the broad beans in water to cover overnight and drain.
• If beans are not skinless, rub to loosen skins and discard them; pat beans dry.
• Grind beans in a food mill or meat grinder or pulse in a food processor until coarse paste (do not overblend).
• Add chopped spring onions, minced garlic, chopped parsley, cumin, baking powder, cayenne, salt and pepper (and coriander if using); mix well.
• Refrigerate the mixture for at least 30 minutes.
• Shape into 1-inch balls, flatten slightly and coat with flour.
• Heat 1.5 inches of vegetable oil to about 185°C (365°F).
• Fry patties in batches, turning once, until golden brown all over, about 5 minutes per batch.
• Remove with a slotted spoon and drain; serve in pita or as part of a meze with salad and tahini.