Instruction

• oak the beans in water to cover overnight
• Drain
• If skinless beans are unavailable, rub to loosen the skins, then discard the skins
• Pat the beans dry with a towel
• Grind the beans in a food mill or meat grinder
• If neither appliance is available, process them in a food processor but only until the beans form a paste
• (If blended too smoothly, the batter tends to fall apart during cooking
• ) Add the scallions, garlic, cilantro, cumin, baking powder, cayenne, salt, pepper, and coriander, if using
• Refrigerate for at least 30 minutes
• Shape the bean mixture into 1-inch balls
• Flatten slightly and coat with flour
• Heat at least 1½-inches of oil over medium heat to 365 degrees
• Fry the patties in batches, turning once, until golden brown on all sides, about 5 minutes
• Remove with a wire mesh skimmer or slotted spoon
• Serve as part of a meze or in pita bread with tomato-cucumber salad and tahina sauce