Ta'miya (Egyptian falafel)

Instructions

1. If using dried broad beans, soak them for 12 hours, then drain them well.
2. Blend the beans with the onion, garlic, coriander and parsley until you get a grainy but not smooth paste.
3. Add the cumin, salt, pepper and flour if the mixture is too soft, then mix and rest for 15 minutes in the fridge.
4. Shape into small flat patties about 1 cm thick, and sprinkle with sesame seeds if you like.
5. Heat the oil to 170 °C in a deep pan and fry the patties for 3 to 4 minutes per side, until well browned.
6. Drain on kitchen paper and serve hot with baladi bread, salad and tahini.