The Arabic word taameya translates to "tasty little bits." This version, made with fava beans, which are plentiful in the Nile delta, is thought by some to be the original falafel. (Recipe adapted from Zooba Restaurant.)
To prepare taameya: Drain fava beans. Combine cilantro, parsley, onion and garlic in a food processor. Process, scraping down the sides as necessary, until very finely chopped, about 1 minute. Add the fava beans and continue processing until a paste forms, about 3 minutes. Add 1 teaspoon coriander seeds and salt; process for 1 minute more.
Pound the remaining 6 tablespoons coriander seeds in a mortar and pestle until cracked. Stir in sesame seeds and transfer to a plate.
Heat oil in a large pot over medium-high heat to 350 degrees F. Line a baking sheet with plastic wrap.
Meanwhile, using 2 tablespoons each, form the fava bean mixture into 24 disks 1 1/2 inches wide. Lightly press both sides of the disks in the seed mixture and place on the prepared pan.
In batches, carefully drop the disks into the hot oil and cook, flipping once, until golden brown, about 4 minutes. Transfer the taameya to a baking sheet lined with paper towels.
To prepare sauce: Whisk tahini, water, vinegar, cumin and salt in a small bowl. Serve the taameya with the sauce.
Tip: Look for "peeled" or "skinless" dried fava beans with other dried beans at well-stocked supermarkets or online at bobsredmill.com.
To make ahead: Refrigerate sauce (Step 6) for up to 4 days.