The Arabic word taameya translates to “tasty little bits.”
(Recipe adapted from Zooba Restaurant.)
Combine cilantro, parsley, onion and garlic in a food processor.
Process, scraping down the sides as necessary, until very finely chopped, about 1 minute.
Add the fava beans and continue processing until a paste forms, about 3 minutes.
Add 1 teaspoon coriander seeds and salt; process for 1 minute more.
Pound the remaining 6 tablespoons coriander seeds in a mortar and pestle until cracked.
Stir in sesame seeds and transfer to a plate.
Meanwhile, using 2 tablespoons each, form the fava bean mixture into 24 disks 1 1/2 inches wide.
Lightly press both sides of the disks in the seed mixture and place on the prepared pan.
Transfer the taameya to a baking sheet lined with paper towels.
To prepare sauce: Whisk tahini, water, vinegar, cumin and salt in a small bowl.
Serve the taameya with the sauce.
To make ahead: Refrigerate sauce (Step 6) for up to 4 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
