Broad Fava Bean Patties
Active time: 30 min
Total time: 30 min
For the Falafel
1 lb. dried, peeled fava beans
2 medium onions, partially chopped
2 large cloves garlic, chopped
1 bunch parsley, large stems removed
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp pepper
2 cups oil
Yogurt Tahini Dip
1 cup yogurt
2 tbsp tahini
2 tbsp lemon juice
Add water to adjust the thickness
3-5 stalks of diced parsley for decoration
Soak the fava beans in water over-night, or until very tender. Remove skin if present.
Combine the fava beans, onion, garlic, parsley, cumin, coriander, baking powder, salt and pepper in a blender. Grind until mixture becomes very smooth
Take walnut-sized lumps and make round, flat patties. Let the patties rest in the fridge for about 15 minutes to preserve their shape.
Heat oil in a deep pan so that the patties can be submerged. Fry the patties until golden brown. Place them on a plate covered with paper towels to absorb excess oil.
Serve with yogurt tahini dip and fresh pitta bread.
Yogurt Tahini Dip preparation:
Combine all the ingredients. Blend well and refrigerate.
Use any other dried pulse such as lentil, chickpeas.