Authentic Egyptian Ta'ameya: Fava Bean and Herb Patties

Drain the soaked fava beans thoroughly. In a food processor, combine the drained fava beans, parsley, cilantro, dill, onion, garlic, cumin, coriander, salt, and black pepper.

Process the mixture until it forms a coarse paste. Do not over-process; it should still have some texture, not be completely smooth. You may need to scrape down the sides of the bowl a few times.

Transfer the fava bean mixture to a bowl, cover it, and refrigerate for at least 15 minutes to allow the flavors to meld and the mixture to firm up slightly.

Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C).

While the oil heats, form the fava bean mixture into small patties, about 1.5 inches in diameter and 1/2 inch thick. You can use a small ice cream scoop or your hands.

Carefully place 4-5 patties into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and crispy.

Remove the cooked patties with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining mixture.

Serve the Ta'ameya warm, either on their own, with tahini sauce, or tucked into pita bread with fresh vegetables.