Fava Bean Ta’ameya
Recipe by Bruce Harrison
Ingredients
- 1 cups dried fava beans
- 1 cups cilantro, with stems
- 1 cups flat leaf parsley, with stems
- ½ cup dill, with stems
- ¼ cup mint leaves
- 3 green onions, finely chopped
- ½ yellow onion, chopped
- ½ jalapeño, chopped
- 1½ teaspoons ground cumin
- ½ cup fresh fava beans
- 1½ tablespoons kosher salt
- ½ teaspoon baking soda
Instructions
- Cover dried fava beans with 2 inches of water and allow to rehydrate overnight in refrigerator.
- Set up a meat grinder or KitchenAid stand mixer with meat grinder attachment and a ¼-inch die. Toss together in bowl the rehydrated fava beans, herbs, onions, jalapeño, and ground cumin, then pass mixture through grinder.
- Peel off skins from fresh fava beans and chop. With spatula, combine ground fava bean mixture, fresh favas, salt, and baking soda, making sure it’s well incorporated. Cover mixture and place it in fridge.
- Heat Dutch oven with oil to 350 degrees F and set some paper towels on tray to absorb oil as ta'ameya comes out of pot. Use hands to grab ta'ameya mixture and gently form small cylinder in palm of hand. Ball should be about 3 inches long by 1¼ inches wide. Carefully drop ta'ameya into hot oil, frying in batches of 4. Be careful to maintain oil temperature. Fry for 2½ minutes, then use spatula to transfer ta'ameya to paper towel tray for oil draining.
- Serve warm. Top with Tahini.
