Tamiya

What you need

Ingredients

Measured for 4 servings.

• 555 gDried Peeled Fava Beans
• 6 pcs (approx. 90 g)Spring Onions
• 4 pcs (approx. 20 g)Garlic Clove
• 7.5 gParsley
• 4 gCumin
• 5 gBaking Powder
• 1 gCayenne Pepper
• 20 gFlour
• 15 mlVegetable oil

Make it

Method

1. 01

   Weigh 555 g dried peeled fava beans before soaking. Cover generously with cold water and soak in the refrigerator for at least 8 hours or overnight; drain, rinse and pat dry so the mixture is not watery. Whole unpeeled beans are not a one-to-one swap because peeling changes the edible weight. In a food processor pulse the soaked beans with 90 g chopped spring onions, 20 g garlic, 7.5 g parsley and 4 g cumin to a coarse, moldable paste; do not purée completely.

2. 02

   Mix in 5 g baking powder and 1 g cayenne pepper. Cover and refrigerate the paste for at least 30 minutes so it firms up. Divide into small balls, flatten to about 1 cm thickness and dust their outsides with the measured 20 g flour, using the flour across the whole batch. Avoid adding extra unmeasured flour to the mixture.

3. 03

   Heat the measured 15 ml vegetable oil in a large nonstick pan over medium heat, distributing it over successive batches. Cook the patties without crowding for about 4–5 minutes per side, adjusting the heat so the surface browns without burning and the centres become firm and hot throughout. Drain briefly on paper and divide into four portions. This pan-cooked adaptation is not the source's deep-fried tamiya: it uses only the listed oil and has a different crust.