A Lebanese version of falafel. Vegetarian and if a gluten free diet is followed substitute the flour for a gluten free blend. Fava beans are also kown as broad beans.
SERVES 4 -6
- 1 kg green dried fava beans, peeled
- 1 cup fresh parsley, chopped
- 1 cup fresh coriander, chopped (cilantro)
- 3 heads garlic, peeled and crushed
- 3 large onions, chopped
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 2 teaspoons salt
- 1 teaspoon ground paprika
- 1 teaspoon ground red chili pepper
- 1/2 teaspoon ground black pepper
- 2 tablespoons plain flour or gluten-free flour
- 1 teaspoon ground dried coriander
- 1/2 teaspoon bicarbonate of soda
- 3 teaspoons baking powder
For Deep Frying
Soak beans in water for 24 hours, then drain well. Peel the fava beans.
Mix together the peeled fava beans, chopped parsley, coriander/cilantro, crushed garlic and chopped onions.
Grind in a food processor.
Add all remaining falafel ingredients and process again.
Allow to rest for 30 minutes.
Knead the falafel mix.
Form spoonfuls of the falafel mixture into balls and flatten slightly.
Heat oil in deep pan over high heat, then fry till browned.
Note: Cooking time does not include 24 hours soaking time for the beans.