At Manhattan's Patria, chef Andrew DiCataldo serves these moist and creamy bean cakes, known as tacú tacú in Peru, with seared lamb sirloin. Dried, peeled fava beans are available at Middle Eastern markets, or you can substitute another 1/2 cup of chickpeas for the fava beans.Plus: More Appetizer Recipes and Tips

Andrew DiCataldo
March 2002


Recipe Summary

4 servings as a first course


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan, combine the chickpeas with 4 cups of the water and 2 of the bay leaves and bring to a boil. Reduce the heat to low and simmer until tender, about 50 minutes. Meanwhile, in another saucepan, combine the fava beans with the remaining 2 cups of water and 2 bay leaves and bring to a boil. Reduce the heat to low and simmer until the fava beans are tender, about 30 minutes.

  • In a medium saucepan, heat 1/4 cup of the vegetable oil. Add the yellow onion and cook over moderate heat until softened, about 5 minutes. Add the jalapeño and garlic and cook, stirring, until fragrant, about 3 minutes longer. Add the cumin and turmeric and cook for 3 minutes. Stir in the beans and milk and season with salt and pepper. Remove from the heat and let cool. Form into eight 1/4-inch-thick patties.

  • Drain the chickpeas and fava beans and let cool. Discard the bay leaves. In a food processor, combine the beans and pulse them until coarsely ground.

  • In a large, nonstick skillet, heat the remaining 1 tablespoon of vegetable oil. Add the bean cakes and cook over moderate heat until browned, about 3 minutes per side. Drain on paper towels.

  • In a medium bowl, whisk the olive oil with the lemon juice and season with salt and pepper. Add the radishes, cucumber, red onion, mint and feta and toss. Serve the bean cakes with the salad and pass the Roasted Pepper-Caper Aioli at the table.

Make Ahead

The bean mixture can be refrigerated for 3 days before frying.