Ingredients
Original recipe: 24 fritters; 4 per serving. Ingredient amounts scale below; the method is written for 6 servings. For larger amounts, use separate batches and check doneness.
- 300 gDry peeled split fava beans
- 1500 mlWater for soaking
- 40 gParsley, stems trimmed
- 40 gCilantro, stems trimmed
- 60 gScallions, sliced
- 3 cloveGarlic
- 1 tspGround cumin
- 1 tspGround coriander
- ¾ tspFine salt
- ½ tspBaking soda
- 2 tbspSesame seeds
- 800 mlSunflower oil for frying, not all absorbed
Make it
- Cover the dry split fava beans with the measured water in a large bowl and refrigerate for 8 hours. Drain, rinse under running water and dry very well in a clean towel. Do not cook the beans before grinding.
- Process the drained beans, parsley, cilantro, scallions, garlic, cumin, coriander and salt in batches until very finely ground and able to hold together when squeezed. Scrape down the bowl several times; avoid adding water.
- Mix in the baking soda. Shape into 24 small discs about 5 cm across and 1.5 cm thick, then press the sesame seeds onto their surfaces.
- Heat the oil to 175°C/350°F in a heavy pot, keeping the oil below halfway up its sides. Fry a test disc for 5–6 minutes, turning once, until deep golden and cooked through with no wet bean paste in the center. If it breaks apart, grind the remaining mixture more finely.
- Fry the remaining discs in small batches, allowing the oil to return to temperature each time. Drain on a rack and serve four fritters per portion while crisp.
Ingredients, recipe context & sources
Ingredient flags: Sesame. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.