-
1
In a medium saucepan, combine the chickpeas with 4 cups of the water and 2 of the bay leaves and bring to a boil.
-
2
Reduce the heat to low and simmer until tender, about 50 minutes.
-
3
Meanwhile, in another saucepan, combine the fava beans with the remaining 2 cups of water and 2 bay leaves and bring to a boil.
-
4
Reduce the heat to low and simmer until the fava beans are tender, about 30 minutes.
-
5
In a medium saucepan, heat 1/4 cup of the vegetable oil.
-
6
Add the yellow onion and cook over moderate heat until softened, about 5 minutes.
-
7
Add the jalapeno and garlic and cook, stirring, until fragrant, about 3 minutes longer.
-
8
Add the cumin and turmeric and cook for 3 minutes.
-
9
Stir in the beans and milk and season with salt and pepper.
-
10
Remove from the heat and let cool.
-
11
Form into eight 1/4-inch-thick patties.
-
12
Drain the chickpeas and fava beans and let cool.
-
13
Discard the bay leaves.
-
14
In a food processor, combine the beans and pulse them until coarsely ground.
-
15
In a large, nonstick skillet, heat the remaining 1 tablespoon of vegetable oil.
-
16
Add the bean cakes and cook over moderate heat until browned, about 3 minutes per side.
-
17
Drain on paper towels.
-
18
In a medium bowl, whisk the olive oil with the lemon juice and season with salt and pepper.
-
19
Add the radishes, cucumber, red onion, mint and feta and toss.
-
20
Serve the bean cakes with the salad and pass the Roasted Pepper-Caper Aioli at the table.
