Drain and rinse the overnight-soaked fava beans thoroughly. Pat them completely dry with a clean kitchen towel to remove excess moisture, which ensures the Tamiya holds its shape perfectly during frying.

In a food processor, combine the dried fava beans, parsley, cilantro, dill, onion, garlic, coriander, cumin, and salt. Pulse the mixture, scraping down the sides occasionally, until it forms a fine, textured paste that holds together when squeezed.

Transfer the fragrant green mixture to a bowl and sprinkle the baking soda evenly over the top. Mix gently but thoroughly to incorporate, then let the mixture rest in the refrigerator for at least 15 minutes to firm up.

Heat about 1.5 inches of vegetable oil in a deep skillet or heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C). While the oil heats, form the fava bean mixture into small, flat patties about 1.5 inches wide, and press one side of each patty gently into the sesame seeds.

Carefully lower the patties into the hot oil in batches, being mindful not to overcrowd the pan. Fry for 3 to 4 minutes per side until they develop a deep golden-brown crust and smell wonderfully aromatic.

Use a slotted spoon to transfer the fried Tamiya to a plate lined with paper towels to drain any excess oil. Serve immediately while hot and crispy, ideally stuffed inside fresh pita pockets with chopped tomatoes, cucumbers, pickles, and a generous drizzle of tahini sauce.