Egyptian Spiced Fava Bean Patties (Ta'ameya)

Combine the drained fava beans, parsley, cilantro, red onion, garlic, cumin, coriander, cayenne pepper (if using), salt, and black pepper in a food processor.

Pulse the mixture until it forms a coarse paste, scraping down the sides as needed. Do not over-process; a little texture is good.

Transfer the fava bean mixture to a bowl and stir in the all-purpose flour until just combined. This helps bind the patties.

Form the mixture into 8-10 small, flat patties, about 1/2 inch thick. You can use a tablespoon to scoop and shape them.

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

Carefully place 3-4 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 Ta'ameya from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

Repeat with the remaining patties, adjusting heat as necessary to maintain oil temperature.

Serve immediately with pita bread, tahini sauce, or fresh vegetables.