Recipe: Yummy Falafel / fava bean falafel

Falafel / fava bean falafel. You can also use a mixture of soaked fava beans and chickpeas if you wish; just make sure the weight of the dried beans adds. A classic greek falafel made with fava beans instead of chickpeas turns out to be a successful alternative. Stuff pita pockets with falafel, cucumbers, onions, greens, and any other accoutrements you desire.

Egyptian (fava bean) falafel is no more diffucult to make than Israeli (chickpea) falafel. In fact, I find it's easier to make the fava from scratch. All it takes to make the Egyptian version is boiling the beans. You can have Falafel / fava bean falafel using 9 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Falafel / fava bean falafel

1. You need 250 grams of fava beans.
2. You need 2 cloves of garlic.
3. You need 1 of small onion, quartered.
4. You need 1 teaspoon of ground cumin.
5. You need 3 tablespoon of chopped parsley and cilantro.
6. You need to taste of Salt.
7. It’s 1/2 teaspoon of baking soda.
8. Prepare as needed of Neutral oil, like corn, for frying.
9. You need 1/2 tsp of Baking powder.

With chickpeas, you'd have to sort them, soak them, then par-boil them. Falafel is a deep-fried ball or patty made from ground chickpeas, fava beans, or both. Falafel is a traditional Middle Eastern food, commonly served in a pita, which acts as a pocket. Our original falafel, which we call 'taameyya', are made using split fava beans, rather than chickpeas, & are vibrantly green on the inside from an abundance of beautiful herbs.

Falafel / fava bean falafel step by step

1. Place Fava Beans in bowl cover with water.Soak for several hours (all night), adding water if needed to keep the beans submerged -When the beans are drenched, rinsed, add the constituents to the processor together: Onion quartered, cloves garlic, parsley, and cilantro..
2. Put into a bowl, Mix spices into the combination, blend with a fork until it's evenly dispersed through the mixture. Refrigerate for30 minutes and continue with a frying -let them drain on paper towels..
3. Serve.

They are eaten all year round, but more so during the month of Ramadan (which started this week!) & i'm DYING because i'm still. And today, we have fava bean falafel! The fava beans give off a very unique flavor, almost floral like. You can chose to add chickpeas as well or leave it all fava beans like I did (since that's all I had on hand). Bright green falafel perfectly compliments your sesame seared Ahi Tuna.