1. Place dried broad beans in a bowl and cover with cold water.

2. Leave to soak for 2 days, changing water 2 or 3 times.

3. Drain beans and remove skins by pressing each firmly with your fingers. The Broad Bean should pop out.

4. Pass cleaned beans through food grinder using the fine screen.

5. Add spring onions, parsley, cilantro, garlic, salt, chili peppers and baking soda.

6. Pass through grinder twice more, then knead to a paste.

7. Let mixture rest for 30 minutes.

8. With damp hands shape about a tablespoon of mixture at a time into thick patties, about 1-1/2 inches in diameter.

9. Dip each side in sesame seeds if desired. Place on a tray and leave at room temperature for 20 minutes.

10. Fry Tameya, a few at a time, in the preheated 350°F oil, until deep golden, turning to brown evenly. Each batch should take about 5 minutes to cook.

11. Drain on paper towels.

12. Serve hot with flat bread such as Lebanese Flat Bread, assorted salad vegetables; such as tomato, cucumber and sweet peppers with Tahina Dressing.