1 can (19 oz) fava beans
2 tsp. minced garlic
1 tsp. cumin
2 Tbs. coriander
4 scallions, thinly sliced
1/2 tsp. baking powder
1 tsp. freshly ground pepper
Salt to taste
1/4 tsp. cayenne
Flour for dredging
Oil for deep frying
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In a food processor process the beans with garlic, cumin, coriander, scallions, baking powder, pepper, salt, and cayenne until
a coarse puree. Transfer to a bowl, cover, and chill in the refrigerator 30 minutes or more.
Shape with moistened hands into small balls, dredge with flour, and set aside to dry for at least 15 minutes.
In a skillet over high heat bring 1" of oil to rippling; do not let it smoke. Drop in several balls at a time, turning occasionally,
until they are dark golden brown on all sides. Leave to drain on paper towels while you are frying the remainder in batches.
This recipe should yield about 32 patties. Serve hot with drinks or as a first course with tomato sauce, or in pita bread
pockets with fresh tomatoes, shredded lettuce, and vinaigrette dressing.
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