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1
Put the beans in a large bowl and cover with water by 3 or 4 inches.
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2
Soak for 24 hours, checking once or twice to see if you need to add more water to keep the beans submergedthey will triple in volume as they soak.
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3
Drain the beans well and transfer them to a food processor with all the remaining ingredients except the oil; pulse until finely minced but not pureed, scraping the sides of the bowl down as necessary; add water a tablespoon at a time if necessary to allow the machine to do its work.
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4
Taste and make sure the mixture is seasoned adequately; add more of any seasoning you like.
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5
Put at least 2 inches (more is better) of oil in a large, deep saucepan.
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6
(The narrower the saucepan, the less oil you need, but the more oil you use, the more patties you can cook at the same time.)
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7
Turn the heat to medium-high and heat the oil to about 350F (a pinch of the batter will sizzle immediatelyor you can test it with a deep-frying thermometer).
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8
Scoop out heaping tablespoons of the mixture and shape them into balls or small patties.
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9
Fry in batches, without crowding, until nicely browned, turning as necessary; total cooking time will be less than 5 minutes.
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10
Serve hot or at room temperature, with Tahini Sauce (page 597).
