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Prep Time:45 minsTotal Time:45 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:45 minsTotal Time:45 minsServings:6Yield:6 servings
Prep Time:45 mins
Prep Time:
45 mins
Total Time:45 mins
Total Time:
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsTaameya1 ¾cups(10 ounces) skinless dried fava beans (see Tip), soaked overnight¾cupchopped fresh cilantro¾cupchopped fresh parsley2tablespoonschopped yellow onion1large clovegarlic1teaspooncoriander seeds plus 6 tablespoons, divided1teaspoonsalt5tablespoonssesame seeds6cupscanola oilTahini Sauce⅓cuptahini⅓cupwater1 ½tablespoonswhite-wine vinegar¾teaspoonground cumin⅛teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
Taameya
1 ¾cups(10 ounces) skinless dried fava beans (see Tip), soaked overnight
¾cupchopped fresh cilantro
¾cupchopped fresh parsley
2tablespoonschopped yellow onion
1large clovegarlic
1teaspooncoriander seeds plus 6 tablespoons, divided
1teaspoonsalt
5tablespoonssesame seeds
6cupscanola oil
Tahini Sauce
⅓cuptahini
⅓cupwater
1 ½tablespoonswhite-wine vinegar
¾teaspoonground cumin
⅛teaspoonsalt
DirectionsTo prepare taameya: Drain fava beans. Combine cilantro, parsley, onion and garlic in a food processor. Process, scraping down the sides as necessary, until very finely chopped, about 1 minute. Add the fava beans and continue processing until a paste forms, about 3 minutes. Add 1 teaspoon coriander seeds and salt; process for 1 minute more.Pound the remaining 6 tablespoons coriander seeds in a mortar and pestle until cracked. Stir in sesame seeds and transfer to a plate.Heat oil in a large pot over medium-high heat to 350 degrees F. Line a baking sheet with plastic wrap.Meanwhile, using 2 tablespoons each, form the fava bean mixture into 24 disks 1 1/2 inches wide. Lightly press both sides of the disks in the seed mixture and place on the prepared pan.In batches, carefully drop the disks into the hot oil and cook, flipping once, until golden brown, about 4 minutes. Transfer the taameya to a baking sheet lined with paper towels.To prepare sauce: Whisk tahini, water, vinegar, cumin and salt in a small bowl. Serve the taameya with the sauce.TipsTip: Look for “peeled” or “skinless” dried fava beans with other dried beans at well-stocked supermarkets or online at bobsredmill.com.To make ahead: Refrigerate sauce (Step 6) for up to 4 days.Originally appeared: EatingWell Magazine, March 2020
Directions
To prepare taameya: Drain fava beans. Combine cilantro, parsley, onion and garlic in a food processor. Process, scraping down the sides as necessary, until very finely chopped, about 1 minute. Add the fava beans and continue processing until a paste forms, about 3 minutes. Add 1 teaspoon coriander seeds and salt; process for 1 minute more.Pound the remaining 6 tablespoons coriander seeds in a mortar and pestle until cracked. Stir in sesame seeds and transfer to a plate.Heat oil in a large pot over medium-high heat to 350 degrees F. Line a baking sheet with plastic wrap.Meanwhile, using 2 tablespoons each, form the fava bean mixture into 24 disks 1 1/2 inches wide. Lightly press both sides of the disks in the seed mixture and place on the prepared pan.In batches, carefully drop the disks into the hot oil and cook, flipping once, until golden brown, about 4 minutes. Transfer the taameya to a baking sheet lined with paper towels.To prepare sauce: Whisk tahini, water, vinegar, cumin and salt in a small bowl. Serve the taameya with the sauce.TipsTip: Look for “peeled” or “skinless” dried fava beans with other dried beans at well-stocked supermarkets or online at bobsredmill.com.To make ahead: Refrigerate sauce (Step 6) for up to 4 days.
To prepare taameya: Drain fava beans. Combine cilantro, parsley, onion and garlic in a food processor. Process, scraping down the sides as necessary, until very finely chopped, about 1 minute. Add the fava beans and continue processing until a paste forms, about 3 minutes. Add 1 teaspoon coriander seeds and salt; process for 1 minute more.
Pound the remaining 6 tablespoons coriander seeds in a mortar and pestle until cracked. Stir in sesame seeds and transfer to a plate.
Heat oil in a large pot over medium-high heat to 350 degrees F. Line a baking sheet with plastic wrap.
Meanwhile, using 2 tablespoons each, form the fava bean mixture into 24 disks 1 1/2 inches wide. Lightly press both sides of the disks in the seed mixture and place on the prepared pan.
In batches, carefully drop the disks into the hot oil and cook, flipping once, until golden brown, about 4 minutes. Transfer the taameya to a baking sheet lined with paper towels.
To prepare sauce: Whisk tahini, water, vinegar, cumin and salt in a small bowl. Serve the taameya with the sauce.
Tips
Tip: Look for “peeled” or “skinless” dried fava beans with other dried beans at well-stocked supermarkets or online at bobsredmill.com.
To make ahead: Refrigerate sauce (Step 6) for up to 4 days.
Originally appeared: EatingWell Magazine, March 2020
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Nutrition Facts(per serving)364Calories29gFat22gCarbs10gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
