Bean Cakes - Ta'amia

by Daniel Rogov

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. flour
1 egg, beaten lightly
olive or corn oil for frying

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.

Serves 4.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.