Egyptian Falafel with Tahini Sauce (Taameya)
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.)
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.