Ta'ameya

Ingredients

For the patties

• About 30 g torn pitta, plus 2 pittas (about 20 cm), halved, to serve
• 1/2 tsp fennel seeds, toasted and cracked
• 600 g frozen shucked fava beans, thawed, outer casings removed
• 15 g chopped fresh coriander and/or parsley
• 1 large egg
• 2 spring onions, finely sliced
• 2 garlic cloves, minced
• 1/2 tsp baking powder
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp fine salt
• 1/4 tsp pepper
• 2 tsp sesame seeds
• 120 ml olive oil, for frying

To serve

• 1 tomato, cored and chopped
• 2 small cucumbers, halved lengthways and thinly sliced
• 1/2 red onion, thinly sliced
• 120 ml tahini and yoghurt sauce
• 1 tsp nigella seeds

Method

1. Grind Process the torn pitta and fennel seeds in a food processor for about 15 seconds until finely ground.
2. Mix the dough Add the beans, herbs, egg, spring onions, garlic, baking powder, ground coriander, cumin, salt and pepper. Pulse about 15 times until cohesive. Shape into 16 patties, using about 30 ml for each, and press sesame seeds on top.
3. Fry Heat the oil in a 30 cm non-stick frying pan over medium heat until shimmering. Fry 8 patties for about 3 minutes a side until deep golden brown. Drain briefly on paper towels, then put on a rack. Repeat with the rest. The patties must be cooked through and piping hot.
4. Assemble Fill each pitta half with falafel, tomato, cucumber, onion and sauce and sprinkle with nigella seeds. Serve at once.

Food safety

Hot oil spits: keep children back and never leave the pan. The mixture contains raw egg: wash hands and utensils after handling it and cook the patties through until piping hot. Cool leftovers quickly and reheat until piping hot.