Easy recipe Tameya Recipe

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about three hundred and sixtyg (two cups) dried, peeled broad beans (Recipes by ingridients beans) (Recipes by ingridients beans) (see note) or chickpeas one teaspoon fenugreek seeds six green onions, finely chopped one third cup chopped flat-leaf parsley two tablespoons chopped coriander (Recipes by ingridients coriander) three cloves garlic, finely chopped two teaspoons ground cumin Pinch of chilli powder one quarter teaspoon bicarbonate of soda thirty-fiveg (one quarter cup) sesame (Recipes by ingridients sesame) seeds Olive oil or, vegetable oil (Recipes by ingridients vegetable oil) to deep-fry Tahini sauce (Recipes by ingridients sauce) (Recipes by ingridients sauce) (see related recipe) and pita (Recipes by ingridients pita) (Recipes by ingridients pita) bread, to serveStep one Soak beans (Recipes by ingridients beans) (Recipes by ingridients beans) and fenugreek together in water overnight. Drain. Process to a paste (Recipes by ingridients paste) (Recipes by ingridients paste) in a food processor with onions, herbs, garlic, cumin, chilli, bicarbonate of soda and two teaspoons sea. salt (Recipes by ingridients salt) Using wet hands, shape tablespoons of mixture into fourcm cakes. Coat lightly with sesame (Recipes by ingridients sesame) seeds. Step two Heat fivecm oil in a frying pan over medium heat and cook tameya in batches for two minutes each side or until golden. Drain on paper towels. Tameya Recipe. Serve with tahini sauce (Recipes by ingridients sauce) (Recipes by ingridients sauce) and pita (Recipes by ingridients pita) (Recipes by ingridients pita) bread.. Tameya Recipe.