Tamiya

Start by soaking the broad beans in enough water to cover them completely, letting them sit overnight. The next day, drain them thoroughly.

If you're using beans with skins, rub them gently to loosen and discard the skins, then pat the beans dry with a towel. This ensures a smoother texture for your patties.

Grind the prepared broad beans using a food mill or meat grinder. If you're using a food processor instead, pulse them just until they form a coarse paste; be careful not to over-process, as a too-smooth batter can cause the patties to fall apart when fried.

Stir in the scallions, garlic, cilantro, cumin, baking powder, cayenne, salt, pepper, and coriander (if you're using it). Once everything is combined, refrigerate the mixture for at least 30 minutes to firm up.

Carefully lower the floured patties into the hot oil in batches, making sure not to overcrowd the pan. Fry them, turning once, until they are evenly golden brown on all sides, which should take about 5 minutes per batch.

Remove the fried tamiya with a wire mesh skimmer or a slotted spoon, letting any excess oil drain off. Serve them warm, either as part of a meze spread or tucked into pita bread alongside a tomato-cucumber salad and tahini sauce.