Ta'amia

Drain the cooked white broad beans thoroughly and transfer to a large mixing bowl. Add the crushed garlic, grated onion, chopped cilantro, ground cumin, ground coriander, salt, black pepper, cayenne pepper, turmeric, and baking powder.

Mash the bean mixture with a potato masher or fork until it reaches a coarse but cohesive texture with some small chunks remaining. Stir in the lemon juice until evenly distributed.

Mix the flour with the water to create a thin paste, then fold into the bean mixture along with the sesame seeds. Refrigerate the mixture for at least 15 minutes to allow it to firm up and the flavors to meld.

Shape the chilled mixture into 12 small patties or balls, approximately 2 inches in diameter, using lightly oiled hands to prevent sticking. Gently flatten each patty to about ¾ inch thickness.

Heat the oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C), or until a small piece of the mixture sizzles immediately when dropped in.

Carefully place the patties into the hot oil in batches, avoiding overcrowding the pan. Fry for 3-4 minutes until the bottom is golden brown and crispy.

Flip each patty carefully and fry the other side for another 2-3 minutes until evenly golden brown and crispy throughout.

Transfer the fried ta'amia to a paper towel-lined plate to drain excess oil. Serve warm with tahini sauce, hummus, or alongside fresh vegetables and flatbread.