Fava Bean Falafel Recipe
Falafel with fava beans instead of chick peas
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.
- Soak the dried fava beans in abundant water for 24 hours.
- 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).
- Let the mix sit for half an hour, then add salt to taste.
- Form small, golf ball-sized balls out of the fava bean mixture and fry them in abundant oil for about five minutes each.
- Drain on paper towels and serve hot.
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