Name: Tamiya
Yield: 1
Ingredients: Wheat flour; 1 teaspoon Baking Powder; Vegetable Oil; 4 Garlic Clove; 0.25 cups Parsley; 2 teaspoons Cumin; 0.5 teaspoons Cayenne Pepper; 6 Spring Onions; 3 cups Broad Beans

Tamiya

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Contains allergens

Cereales con gluten

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 1 (estimated)

Nutrition facts

Protein26 %23 g
Carbs64 %58 g
Fat10 %4 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	328 kcal	64 kcal
Protein	23 g	4.5 g
Carbs	58 g	11.3 g
Fat	4 g	0.8 g

One serving is about 514 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty31/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Egyptian

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Vegetarian - Egyptian

Ingredients

Wheat flour (Spinkling)
1 teaspoon Baking Powder
Vegetable Oil (As required)
4 Garlic Clove
60 ml ParsleyOriginal: 0.25 cups
2 teaspoons Cumin
0.5 teaspoons Cayenne Pepper
6 Spring Onions
720 ml Broad BeansOriginal: 3 cups

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

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.