Tamiya

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Instructions

oak the beans in water to cover overnight.
Drain.
If skinless beans are unavailable, rub to loosen the skins, then discard the skins.
Pat the beans dry with a towel.
Grind the beans in a food mill or meat grinder.
If neither appliance is available, process them in a food processor but only until the beans form a paste.
(If blended too smoothly, the batter tends to fall apart during cooking.
) Add the scallions, garlic, cilantro, cumin, baking powder, cayenne, salt, pepper, and coriander, if using.
Refrigerate for at least 30 minutes.
Shape the bean mixture into 1-inch balls.
Flatten slightly and coat with flour.
Heat at least 1½-inches of oil over medium heat to 365 degrees.
Fry the patties in batches, turning once, until golden brown on all sides, about 5 minutes.
Remove with a wire mesh skimmer or slotted spoon.
Serve as part of a meze or in pita bread with tomato-cucumber salad and tahina sauce.