Get ready to embark on a culinary journey to the heart of Egypt with this mouthwatering fava bean falafel recipe that promises to revolutionize your home cooking! Unlike traditional chickpea falafels, this Egyptian-style version uses rich, creamy fava beans to create a uniquely tender and flavorful dish that will have your family and friends begging for more. Imagine biting into a perfectly crisp exterior that gives way to a soft, aromatic interior bursting with fresh herbs and warm spices – this isn't just a recipe, it's a passport to Egyptian street food paradise!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Egyptian
Serves: 4 servings
Ingredients
- 1 cup dried fava beans (soaked overnight)
- 1 onion (chopped)
- 2 garlic cloves (minced)
- 1/4 cup fresh parsley (chopped)
- 1 teaspoon cumin
- 1 teaspoon coriander
- Salt and pepper to taste
- Oil for frying
Instructions
- Drain the fava beans that have been soaking overnight and pat them completely dry using a clean kitchen towel.
- In a food processor, combine the dried fava beans, chopped onion, minced garlic, fresh parsley, cumin, coriander, salt, and pepper. Pulse until the mixture becomes a coarse, uniform paste that can hold together when pressed.
- Test the mixture's consistency by forming a small ball - if it crumbles, add a small amount of water or flour to help bind the ingredients.
- Shape the mixture into small, round patties or balls approximately 1-2 inches in diameter, ensuring they are compact and will hold their shape during frying.
- Heat oil in a deep frying pan or skillet to 350°F (175°C). The oil should be deep enough to partially submerge the falafel.
- Carefully place the falafel patties into the hot oil, working in batches to avoid overcrowding the pan.
- Fry each batch for 3-4 minutes, turning occasionally, until the falafel are golden brown and crispy on the outside.
- Remove the fried falafel using a slotted spoon and drain on paper towels to remove excess oil.
- Serve hot with tahini sauce, fresh pita bread, and a side salad for an authentic Egyptian experience.
Tips
- Soaking is crucial: Ensure your fava beans are soaked overnight and thoroughly dried to achieve the right texture.
- Consistency is key: The falafel mixture should be just moist enough to hold together without being too wet.
- Oil temperature matters: Maintain a consistent 350°F for even, crispy frying.
- Don't overcrowd the pan: Fry in small batches to ensure each falafel gets golden and crisp.
- Drain excess oil: Use paper towels to remove extra oil and keep your falafels light and crispy.
- Serve immediately: Falafels are best enjoyed hot and fresh, right out of the fryer.
- For a healthier option, you can bake the falafels at 400°F for 20-25 minutes, turning once halfway through.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 15g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
