Tamayya (Broad Bean Balls)
Broad beans, also known as fava beans in different parts of the world are, in my opinion, underutilized. If you’re a fan of falafel you will love this. Tamayya is familiar to falafel but different in its taste. The ground allspice adds a unique flavor profile to this legume fried ball. I used all spice berries and ground them in a spice grinder and it was bit too much for us. I would use less next time. If your allspice is already ground you might be ok, use your discretion. I would totally make these again, but with less all spice.
180 g (1 cup) dried broad beans (fava beans), soaked in water overnight
1 small red onion, chopped
1 long red chilli, chopped
2 garlic cloves, crushed
1 tbsp ground allspice
vegetable oil, to deep-fry
pita bread, onion, cucumber and tomato to finish
After soaking overnight, drain broad beans, then peel and discard skins. Process the beans, onion, chili, garlic, allspice, and salt and pepper in a food processor to a paste.
Using two tablespoons, shape 1 tbsp mixture into rough balls. If the mixture is too soft to shape, refrigerate for 30 minutes to firm.
Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 170°C (or until a cube of bread dropped into the oil turns golden in 10 seconds). Working in batches, gently drop broad bean balls into oil and fry, turning halfway, for 5 minutes or until golden and cooked. Remove with a slotted spoon and drain on paper towel. 4 Stuff into pita bread with toppings, if desired.