Egyptian Spiced Fava Bean Fritters (Ta'ameya)

Drain the soaked fava beans thoroughly. Pat them dry with a clean kitchen towel to remove excess moisture.

In a food processor, combine the drained fava beans, parsley, cilantro, dill, onion, garlic, cumin, coriander, cayenne pepper (if using), and salt. Process until the mixture is finely ground but still has some texture, scraping down the sides as needed. Do not over-process into a paste.

Transfer the fava bean mixture to a large bowl. Stir in the baking soda until well combined. The mixture should be firm enough to form into patties.

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

While the oil heats, form the fava bean mixture into small, flattened patties, about 1.5 inches in diameter and 1/2 inch thick. You can use a ta'ameya mold if you have one, or simply shape them by hand.

Carefully place 4-5 fritters into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, flipping halfway through, until they are golden brown and crispy on all sides.

Remove the ta'ameya 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 Egyptian Spiced Fava Bean Fritters hot with tahini sauce, pickles, and fresh pita bread.