Ful with Taameya

Ingredients

• 1 can (15 oz) Canned fava beans
• 2 whole Garlic clove
• 2 tablespoons Lemon juice
• 3 tablespoons Olive oil
• ½ teaspoon Cumin
• 1 can (15 oz) Canned chickpeas
• ¼ cup Fresh parsley
• ¼ cup Fresh cilantro
• 2 whole Scallions
• 1 whole Garlic clove
• 3 tablespoons All-purpose flour
• ½ teaspoon Cumin
• ½ teaspoon Coriander
• ½ cup Olive oil for frying
• 1 whole Roma tomato
• 1 whole Lemon wedge

Instructions

1. 1

   Drain the fava beans in a colander and rinse under cold water for 30 seconds, letting water run through the holes.

2. 2

   Pour the rinsed fava beans into a medium pot and add just enough water to cover them by half an inch.

3. 3

   Smash the 2 garlic cloves with the flat side of a knife by pressing down firmly on the clove on the cutting board, then drop them into the pot.

4. 4

   Set the pot over medium heat and bring to a gentle boil, then reduce heat to medium-low and simmer uncovered for 8 minutes until the beans become very soft and start to break down.

5. 5

   Remove the pot from heat and mash the beans and garlic roughly using a potato masher or the back of a wooden spoon — they should look creamy but still have small lumps.

6. 6

   Stir in 2 tablespoons lemon juice, 3 tablespoons olive oil, and 0.5 teaspoon cumin until everything is combined and the mixture looks smooth and creamy.

7. 7

   Drain the chickpeas in a colander and rinse under cold water for 30 seconds, letting water run through the holes.

8. 8

   Gather the parsley and cilantro and chop them roughly with a chef's knife until you have pieces about the size of peas — aim for 0.25 cup each.

9. 9

   Trim the root ends off the scallions, then slice them crosswise into thin rings, including both the white and light-green parts.

10. 10

    Mince the 1 garlic clove until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.

11. 11

    Add the drained chickpeas, chopped parsley, chopped cilantro, sliced scallions, minced garlic, 3 tablespoons flour, 0.5 teaspoon cumin, and 0.5 teaspoon coriander to a food processor.

12. 12

    Pulse the mixture 8–10 times until it looks like coarse breadcrumbs — the chickpeas should be broken into small pieces but not smooth like hummus.

13. 13

    Using two spoons or a small ice cream scoop, form the mixture into 8 oval patties about the size of a plum, placing each on a clean plate.

14. 14

    Pour 0.5 cup olive oil into a medium skillet and set it over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 2 minutes.

15. 15

    Carefully slide 4 taameya patties into the hot oil — you should hear a loud sizzle immediately.

16. 16

    Fry for 3 minutes without moving them, then flip each patty and fry the other side for 2 minutes until both sides are deep golden brown like caramel.

17. 17

    Remove the cooked taameya with a slotted spoon and place them on a plate lined with paper towels to drain the excess oil.

18. 18

    Repeat with the remaining 4 taameya patties, frying them for 3 minutes per side in the same hot oil.

19. 19

    Cut the tomato in half lengthwise from the stem end, then slice each half into thin wedges about 0.25 inch thick.

20. 20

    Divide the warm ful evenly between two bowls, spooning it into the center so it fills the bowl like a pool.

21. 21

    Arrange 4 taameya patties on top of the ful in each bowl, standing them upright in a circle.

22. 22

    Scatter the tomato wedges over and around the taameya, distributing them evenly between the two bowls.

23. 23

    Serve each bowl with a lemon wedge on the side for squeezing over the top at the table.

Tools you’ll need

• Colander
• Medium pot
• Potato masher or wooden spoon
• Chef's knife
• Cutting board
• Food processor
• Two spoons or small ice cream scoop
• Medium skillet
• Slotted spoon
• Paper towels
• Two bowls

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