Ta'amia

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the McCord Estate in Dallas, Texas in 1984.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 2½ cups white broad beans soaked and cooked
 * 2 cloves garlic crushed
 * 1 medium white onion grated
 * 3 tablespoons fresh cilantro chopped
 * 1 teaspoon ground cumin
 * 1 teaspoon ground coriander
 * 1 teaspoon salt
 * 1 teaspoon freshly ground black pepper
 * ½ teaspoon cayenne pepper
 * ½ teaspoon turmeric
 * ½ teaspoon baking powder
 * 3 tablespoons lemon juice
 * 3 tablespoons sesame seeds
 * 1 teaspoon flour
 * 1 teaspoon water
 * oil for frying

Directions

 * 1) Pound beans or put them through a blender until they are very smooth.
 * 2) Put all remaining ingredients in except the water, flour, sesame seeds and oil.
 * 3) Mix well and leave to stand at least 15 minute but preferably an hour.
 * 4) After the mix has rested take small amounts and make round cakes about 2 inches in diameter and ¾ inch thick.
 * 5) Add a little flour and water if they are not sticking together well.
 * 6) Let the cakes rest another 15 minutes then press a few sesame seeds on the top of each.
 * 7) Heat oil in a pan and brown the ta'amia a few minutes of each side until golden brown.
 * 8) Drain on absorbent paper and serve hot with pita bread, yogurt and slices of tomato and cucumber.