Title: Tameya (broad bean patties)
 Categories: Egyptian, Main dish, Vegetarian, Vegan
      Yield: 10 servings
 
      2 c  Dried broad beans
      1 c  Chopped spring onions
    1/4 c  Chopped parsley
      2 tb Chopped coriander leaves
      3    Garlic cloves
  1 1/2 ts Salt
           Freshly ground black pepper
    1/4 ts Hot chili pepper
    1/4 ts Bicarbonate of soda
           Sesame seeds, optional
           Oil for deep frying
 
  Place beans in a bowl and cover well with cold water.  Leave to soak
  for 2 days, changing water 2 or 3 times.
  
  Drain beans and remove skins by pressing each firmly with fingers.
  Bean should pop out, otherwise tear skin with fingernail then squeeze.
  
  Pass cleaned beans through food grinder using fine screen.  Combine
  with spring onion, parsley, coriander, garlic, salt, peppers and
  soda.  Pass through grinder twice more, then knead to a paste.  Let
  mixture rest for
       30    minutes.
  
  With wet hands shape about a tablespoon of mixture at a time into
  thick patties about 4 cm (1-1/2 inches) in diameter.  Dip each side
  in sesame seeds if desired.  Place on a tray and leave at room
  temperature for 20 minutes.
  
  Heat oil to 180øC (350øF) or until a cube of bread turns golden in 1
  minute.  Fry tameya a few at a time until deep golden brown, turning
  to brown evenly.  Each lot should take 5 minutes to cook.  Drain on
  paper towels.  Serve hot with flat bread such as Khoubiz, Salata
  Tahina and assorted salad vegetables, such as tomato, cucumber, sweet
  peppers and lettuce.
  
  Food processor method: Combine prepared ingredients and process in 2
  lots using steel blade.  Mix well to evenly distribute flavours, rest
  mixture 30 minute then fry as directed above.
  
  Makes 30