Tamiya

1. Soak the beans in water to cover overnight, then drain. If you can't find skinless beans, rub them to loosen the skins and discard them, then pat the beans dry with a towel.
2. Grind the beans in a food mill or meat grinder. If you have neither, use a food processor but stop as soon as the beans form a paste; blend them too smooth and the batter tends to fall apart while cooking. Add the spring onions, garlic, cilantro, cumin, baking powder, cayenne, salt, pepper and coriander, then chill for at least 30 minutes.
3. Shape the mixture into 1-inch balls, flatten them slightly and coat with flour.
4. Heat at least 1½ inches of oil over medium heat to 365°F.
5. Fry the patties in batches, turning once, until golden on all sides, about 5 minutes, then lift out with a slotted spoon. Serve as part of a meze, or in pitta with tomato and cucumber salad and tahina sauce.

Tips from the ZestyPlate Kitchen

• Soak the dried broad beans overnight. Do not reach for tinned beans, as the mixture needs raw soaked beans to bind.
• Blitz the mixture to a paste but stop short of a smooth purée, or the patties will crumble in the oil.
• Chill the mixture before shaping so it firms up and holds together when it fries.
• Get the oil to the right temperature so the patties crisp quickly instead of drinking it up.