1 lb. (about 2 c.) dried white broad (lima) beans
1/2 lb. onion, peeled and grated
Fresh parsley, finely chopped
Coriander leaves (optional)
2 cloves garlic, peeled and crushed
1 tsp. ground cumin
Salt and pepper
1/4 c. flour (to help bind the paste)
Oil for deep frying

Or chicken peas, soaked in water for at least 24 hours.

Or a mixture of this with scallions, finely chopped.

Drain the beans and mince them, using the food processor. Put the onions, parsley, and coriander in the food processor. Add garlic, cumin, salt, and pepper to taste. Mix all the ingredients together until well blended. Roll into small balls about 1 inch in diameter and flatten into patties. Let them rest for 15 minutes.

Deep fry in hot oil until golden brown. Drain on paper towels. Serve hot, garnished with a little parsley, accompanied by a chopped mixed salad of lettuce, cucumber, and tomatoes, and pita bread.

Preparation time: about 1 hour. Cooking time: 30 minutes. Serves 6 to 8.

The Egyptians have been making this national dish at home, reputedly since Pharaohic times.