An Egyptian variation of falafel made with fava beans. They are crunchy and taste great stuffed in a pita bread with hummus. I had never used fava beans before though I had made chickpea falafel several times. The fava bean adds a lovely flavor that is very different from the chickpeas. I am glad I tried it. Some of the falafel disappeared even before the rest of the meal was done.
The recipe called for fava bean dal but I could not find it so I used the whole dried bean instead. I soaked the beans overnight, pressure cooked them the next day and ground them in the food processor along with the other ingredients. As a healthier option I baked them instead of deep frying.
Recipe adapted from here
You will need
1 cup fava beans (dal or whole)
1/2 medium yellow onion
3 cloves garlic
1 1/2 cups cilantro
1 tsp. coriander
1 tsp. baking soda
salt to taste
Soak the fava bean overnight and pressure cook the next day for 10 minutes. When depressurized remove the beans from the cooker and allow to cool. Chop the onion and cilantro. Peel the garlic pods and chop roughly. In a food processor combine all the ingredients and pulse until you have a coarse paste. Transfer to a bowl.
Preheat the oven to 350 F. Form lime sized balls, flatten and place on a baking sheet lined with parchment paper.
Bake for 20-30 minutes or until brown. Turn over once after about 10-15 minutes. Cool on a rack.
Serve hot.
The recipe called for fava bean dal but I could not find it so I used the whole dried bean instead. I soaked the beans overnight, pressure cooked them the next day and ground them in the food processor along with the other ingredients. As a healthier option I baked them instead of deep frying.
Recipe adapted from here
You will need
1 cup fava beans (dal or whole)
1/2 medium yellow onion
3 cloves garlic
1 1/2 cups cilantro
1 tsp. coriander
1 tsp. baking soda
salt to taste
Soak the fava bean overnight and pressure cook the next day for 10 minutes. When depressurized remove the beans from the cooker and allow to cool. Chop the onion and cilantro. Peel the garlic pods and chop roughly. In a food processor combine all the ingredients and pulse until you have a coarse paste. Transfer to a bowl.
Preheat the oven to 350 F. Form lime sized balls, flatten and place on a baking sheet lined with parchment paper.
Bake for 20-30 minutes or until brown. Turn over once after about 10-15 minutes. Cool on a rack.
Serve hot.
Even I liked this version of falafel. .nice and crunchy. .and baking them is such a wonderful idea. They really look great.
ReplyDeleteI say the baked version looks so good and your falafals are so sinful to look at!..so healthy as well.
ReplyDeleteEven I tried baked falafel sometime bake. I liked the baked version.
ReplyDeletebaking them is a better idea...i may do it this way
ReplyDeleteNever tried fava beans and I've been looking for fresh ones too. Will try with dry fava beans next time.
ReplyDeleteI also used fava beans for the first time for a country that will be coming up later in the month and I loved the taste so much
ReplyDeleteBaked version sounds so healthy and pic is really very tempting!
ReplyDeleteVery tempting & a healthy snack!!
ReplyDeletei will have to stick with chip peas but I love your idea of baking them. Must try it soon.
ReplyDelete