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Ta'amia - Bean Cakes




Source of Recipe


The Diverse Israeli Table


List of Ingredients




250 gr. pea beans, chickpeas or ful (fava) beans
1 1/2 tsp. salt
1 Tbsp. minced onion
2 Tbsp. parsley, minced
2 cloves garlic, minced
1 Tbsp. gram or other bean flour
1 egg, beaten lightly
olive or corn oil for frying


Recipe



Soak the beans overnight in cold water. Drain, cover with cold water, add the salt and simmer until the beans are cooked but still firm (about 45 minutes). Drain, reserving the water.

Mix the beans together with the onion, parsley and garlic and puree through a strainer, adding just enough of the reserved water to prevent sticking. Blend the flour together with the egg and mix into the beans.

In a heavy skillet, heat about 1" (2 1/2 cm) of the oil and drop the mixture in by heaping tablespoonfuls. Fry, turning occasionally until both sides are golden and crusty.

Drain on paper toweling and serve hot. To serve as an appetizer, place on plates, surrounded with tomato slices and onion rings and garnished with lemon wedges. May also be served as a snack or for lunch with tomato slices and shredded lettuce inside a pita bread.

BL's Note: following the old mennonite trick I learned decades ago, I added 1/4 c of crushed pineapple which had been squashed to drain well (reserve the liquid for other baking and cooking) to reduce the effects of such musical fruits (smile). They are excellent. I did not try egg free, but I am sure a mucousal liquid egg replacement (like flax seed gel, or squash, pumpking or sweet potato puree would
work as well).