Fava Bean Falafel Recipe

May 11, 2012 4:01 pm

Falafel with fava beans instead of chick peas

falafel with fava beans
Photo: Alibaba
A recipe for falafel with fava beans is the perfect way to update a Middle Eastern favorite.

Spring is the perfect time to sub in abundant, seasonal fava beans for all your legume needs. Like chickpeas, fava beans make a delicious purée, and, when dried and reconstituted, an equally delicious falafel. Because they're similar in texture, fava beans and chickpeas can usually be substituted for each other. A blend of dried favas and seasonings will hold together as a fried ball better than fresh fava beans, but keep in mind they need to soak and rehydrate for a full 24 hours.

Serve these as an appetizer or hors d'oeuvre — they make awesome party food — or go the whole nine yards and cram them in a a nice warm pita with the works for a great vegetarian sandwich.  

Servings: 4


1/2 pound dried fava beans
1/4 teaspoon baking soda
1 small onion, finely chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon ground cumin
1 tablespoon parsley, finely chopped
juice of half a lemon
salt to taste
  1. Soak the dried fava beans in abundant water for 24 hours.
  2. Drain well and put through a blender with the baking soda, chopped onion, cumin, hot pepper, parsley and lemon juice until it has the consistency of a coarse paste (not entirely smooth).
  3. Let the mix sit for half an hour, then add salt to taste. 
  4. Form small, golf ball-sized balls out of the fava bean mixture and fry them in abundant oil for about five minutes each. 
  5. Drain on paper towels and serve hot.  
Level of Difficulty: 
Prep Time: 
15 minutes, plus overnight soaking
Cooking Time: 
5 minutes
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