Broad bean balls (tamayya)

Ingredients

• 180 g (1 cup) dried broad beans, soaked in water overnight
• 1 small red onion, chopped
• 1 long red chilli, chopped
• 2 garlic cloves, crushed
• 1 tbsp ground allspice
• vegetable oil, to deep-fry
• pita bread and red onion and tomato salad (optional), to serve

Soaking time overnight

Instructions

Drain broad beans, then peel and discard skins. Process the beans, onion, chilli, garlic, allspice, and salt and pepper in a food processor to a paste.

Using two tablespoons, shape 1 tbsp mixture into rough balls. If the mixture is too soft to shape, refrigerate for 30 minutes to firm.

Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 170°C (or until a cube of bread dropped into the oil turns golden in 10 seconds). Working in batches, gently drop broad bean balls into oil and fry, turning halfway, for 5 minutes or until golden and cooked. Remove with a slotted spoon and drain on paper towel. 4 Stuff into pita bread with salad, if desired.

As seen in Feast magazine, October 2011, Issue 2.