Sudanese Tamia (Fava Bean Falafel)

Preparation

1. 1

   Soak the peeled dried fava beans overnight in cold water, then drain well: unlike Egyptian falafel, they are never cooked before blending.

2. 2

   Blend the drained fava beans with the onion, garlic, fresh coriander and cumin until you get a coarse paste that holds together.

3. 3

   Add a little flour if the mixture is too wet, season with salt and chili.

4. 4

   Let the mixture rest for 20 minutes in the fridge to firm up.

5. 5

   Shape small flattened balls with wet hands.

6. 6

   Heat the frying oil to 170°C and fry the tamia for 3-4 minutes per batch, until crisp outside and soft inside.

7. 7

   Drain on paper towel and serve hot in flatbread with salata aswad.