Ful with Taameya

Step 1

Drain the fava beans in a colander and rinse under cold water for 30 seconds, letting water run through the holes.

Step 2

Pour the rinsed fava beans into a medium pot and add just enough water to cover them by half an inch.

Step 3

Smash the 2 garlic cloves with the flat side of a knife by pressing down firmly on the clove on the cutting board, then drop them into the pot.

Step 4

Set the pot over medium heat and bring to a gentle boil, then reduce heat to medium-low and simmer uncovered for 8 minutes until the beans become very soft and start to break down.

Step 5

Remove the pot from heat and mash the beans and garlic roughly using a potato masher or the back of a wooden spoon — they should look creamy but still have small lumps.

Step 6

Stir in 2 tablespoons lemon juice, 3 tablespoons olive oil, and 0.5 teaspoon cumin until everything is combined and the mixture looks smooth and creamy.

Step 7

Drain the chickpeas in a colander and rinse under cold water for 30 seconds, letting water run through the holes.

Step 8

Gather the parsley and cilantro and chop them roughly with a chef's knife until you have pieces about the size of peas — aim for 0.25 cup each.

Step 9

Trim the root ends off the scallions, then slice them crosswise into thin rings, including both the white and light-green parts.

Step 10

Mince the 1 garlic clove until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.

Step 11

Add the drained chickpeas, chopped parsley, chopped cilantro, sliced scallions, minced garlic, 3 tablespoons flour, 0.5 teaspoon cumin, and 0.5 teaspoon coriander to a food processor.

Step 12

Pulse the mixture 8–10 times until it looks like coarse breadcrumbs — the chickpeas should be broken into small pieces but not smooth like hummus.

Step 13

Using two spoons or a small ice cream scoop, form the mixture into 8 oval patties about the size of a plum, placing each on a clean plate.

Step 14

Pour 0.5 cup olive oil into a medium skillet and set it over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 2 minutes.

Step 15

Carefully slide 4 taameya patties into the hot oil — you should hear a loud sizzle immediately.

Step 16

Fry for 3 minutes without moving them, then flip each patty and fry the other side for 2 minutes until both sides are deep golden brown like caramel.

Step 17

Remove the cooked taameya with a slotted spoon and place them on a plate lined with paper towels to drain the excess oil.

Step 18

Repeat with the remaining 4 taameya patties, frying them for 3 minutes per side in the same hot oil.

Step 19

Cut the tomato in half lengthwise from the stem end, then slice each half into thin wedges about 0.25 inch thick.

Step 20

Divide the warm ful evenly between two bowls, spooning it into the center so it fills the bowl like a pool.

Step 21

Arrange 4 taameya patties on top of the ful in each bowl, standing them upright in a circle.

Step 22

Scatter the tomato wedges over and around the taameya, distributing them evenly between the two bowls.

Step 23

Serve each bowl with a lemon wedge on the side for squeezing over the top at the table.