Ensure the dried split fava beans have been soaked in plenty of water for at least 12 hours, then drain them thoroughly before starting.

In a food processor, combine the drained fava beans, chopped onion, garlic cloves, fresh parsley, cilantro, and dill.

Pulse the mixture repeatedly until it forms a grainy, vibrant green paste, scraping down the sides of the bowl as needed to ensure an even texture.

Transfer the mixture to a large bowl and stir in the ground coriander, cumin, salt, and cayenne pepper until well combined.

If the mixture feels too wet, let it sit for 15 minutes to absorb moisture; right before frying, stir in the baking soda to ensure the Tamiya becomes fluffy.

Heat about 2 inches of vegetable oil in a deep pan or pot to 350°F (175°C).

Wet your hands slightly, then take about 2 tablespoons of the dough and shape it into a small, flat patty or ball.

Dip one side of each patty into the sesame seeds, pressing gently so they adhere to the surface.

Carefully lower the patties into the hot oil in batches, ensuring not to overcrowd the pan.

Fry for 3 to 5 minutes, flipping halfway through, until the exterior is a deep golden brown and crispy.

Remove the Tamiya with a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.

Serve warm alongside pita bread, fresh tomatoes, and a drizzle of tahini sauce for a complete meal.