Ta'ameya

Rinse and sort the Dried Split Fava Beans, then place them in a large bowl and cover with cold water. Add a pinch of Baking Soda and soak for at least 8–12 hours or overnight until plump and tender; drain well.

In a food processor combine the drained beans with the Onion, several cloves of Garlic, the Green Onions, chopped Parsley Leaves, Cilantro Leaves, Dill and one Green Chili (adjust to taste). Pulse until you have a coarse, cohesive paste—scrape down the bowl as needed.

Add the spices and seasonings: Ground Cumin, Ground Coriander, Fine Salt and Black Pepper. Pulse again to incorporate, then transfer the mixture to a bowl and let it rest 10–15 minutes so the flavors meld and the mix firms up slightly.

Shape the mixture into small patties or flattened balls (about golf‑ball size). If the mixture is too wet, chill 15–30 minutes or add a tablespoon of flour or a few more pulses. Optionally press the edges into Sesame Seeds to coat.

In a deep skillet or pot heat enough Neutral Oil for shallow frying (about 1/2–1 inch) to medium–high. Fry the patties in batches, 2–3 minutes per side, until deeply golden and crisp. Drain on paper towels.

Make the tahini sauce by whisking together Tahini with Lemon Juice, a little Water to loosen, minced Garlic (if desired), Salt and a pinch more Ground Cumin. Adjust thickness and seasoning—aim for a pourable sauce.

Warm the Eish Baladi or flatbreads. To assemble, spread a spoonful of tahini sauce inside the bread, add a few ta'ameya patties, and top with sliced Tomato, Cucumber, thinly sliced Onion and a sprinkle of fresh Parsley Leaves.

Finish with Pickled Turnips, crisp Lettuce Leaves and extra Green Chilies if you like heat. Serve immediately so the patties stay crisp and the sandwich remains bright and juicy.