A classic greek falafel made with fava beans instead of chickpeas turns out to be a successful alternative. —Vicky | Things I Made Today
2 – 2½ pounds
Fresh fava beans in their pods, or about 1 cup frozen fava beans
Canned cooked chickpeas
Garlic cloves, chopped
Large yellow onion, chopped
Canola oil for frying
Mint leaves, chopped
Juice of ½ lemon
Salt and pepper to taste
Cucumber, sliced thin
Arugula or spinach
Thinly sliced onion
In This Recipe
If starting with fresh fava beans, remove beans from pod. Fill a medium sized bowl with ice water and set aside. Next, bring a medium sized pot of water to boil. Drop beans in and cook for 30 seconds. Drain water and transfer beans immediately to ice water to cool. After about 5 minutes, remove beans from ice water and peel the outer waxy layer, so the bright green fava bean is revealed. Measure out 1 cup of beans.
If starting with frozen fava beans, simply defrost.
Add 1 cup of fava beans, chickpeas, parsley, cilantro, garlic, onion, salt, and cumin to a food processor and pulse until smooth.
Using your hands, roll mixture into balls, about two tablespoons each, until it is used up (makes about 12 falafels).
Fill a heavy bottomed pot with about 3 inches of canola oil. Heat the oil until its 375F (candy thermometer comes in handy here). Drop falafel, 2-3 at a time, into the oil and fry until it turns a nice brown color on the outside, about 3 minutes. Using a slotted spoon, transfer the falafel to a paper towel lined plate. Repeat until all falafel are cooked.
In a medium sized bowl, mix together yogurt, mint, lemon juice, salt and pepper.
Stuff pita pockets with falafel, cucumbers, onions, greens, and any other accoutrements you desire. Top with mint yogurt sauce.
If you are not planning on eating them right away, let falafel cool and then store in an air tight container for up to a day in the fridge. Let them come to room temperature before serving.