Fava bean falafel makes a delicious meatless meal.
I’m so excited to introduce another blogging friend of mine today, sharing a fabulous guest post! You all know how busy I’ve been lately, working on my cookbook, so some of my friends have been stepping in to share recipes with you while I’m working. Today’s guest post comes from Samantha at Little Ferraro Kitchen. Sam makes the most incredible world cuisine, all simplified for her blog readers. And while not everything on Sam’s blog is kosher, she shares a ton of fabulous kosher dishes such as Slow Cooker Brisket and Brown Sugar Cinnamon Swirl Challah. She also shares amazing world cuisine like Korean Scallion Pancakes and Vegetarian Pasta Fagioli. Go visit her blog to find all kinds of delicious recipes!
First of all, I have to say a HUGE Mazel tuv to Miriam and her first cookbook! I am so incredibly excited and thrilled for her because #1 She makes bomb-diggity food and #2 , I’m hoping to volunteer myself to uhh…help “recipe test” and taste test her recipes! You know, all for professional reasons of course. So here I am Miriam, waving my hand up high!!! Pick me..pick me!!
Shaloha everyone! My name is Samantha and I blog over at The Little Ferraro Kitchen! (Shaloha AKA Aloha + Shalom.)I just got back from celebrating my 10-year wedding anniversary in Hawaii (where my husband and I met) and am still beaming from all the “Shaloha” spirit! Before I left, we were in desperate need of emptying the cupboards and fridge and I have to be honest, when you need to eat everything you have on hand, some amazing meals come to happen. We had a lot of pasta dishes, a few chicken dishes and of course…falafel!
Falafel is one of my favorite Mediterranean dishes to make! I grew up on both Ashkenazi and Sephardic foods, but falafel has always had a place in my heart. I love the crispy exterior and the brightness of the herbs. I love eating it with tahini or crumbling on a salad. I’ve made different variations, everything from the classic falafel to a Southwest version with black beans and salsa. 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). My only tip, and please stay true to it, is to use DRIED beans, always. Please don’t disregard the beautifulness of falafel and used canned beans, just don’t.
Thanks you Miriam for allowing me to guest post on your site and Mazel tuv again!! I know I am not the only one who is over joyed with the new cookbook! Shaloha everyone!
- 3 cups dried fava beans
- 1 yellow onion cut in quarters
- 4 garlic cloves, roughly chopped
- 1 small bunch of fresh cilantro
- 1 small bunch of fresh parsley
- 1 Tb coriander
- ½ tsp cayenne
- 1 Tb cumin
- 4 Tb flour
- 1 tsp baking soda
- 1 tsp baking soda
- Salt and pepper, to taste + more salt for after frying
- Canola or vegetable oil, for frying
- Pita bread
- Greek yogurt
- Sliced radishes
- Lemon wedges
- Tahini Sauce
- In a large bowl, add the dried beans and cover with cool water. Allow beans to sit overnight in the water. If you're short on time, you can bring the beans to a boil for 2 minutes, turn off the heat and allow the beans to sit in the warm water for an hour. When done, drain and rinse.
- Then in a food processor, pulse the beans until texture looks crumbly and there are no large pieces left. Transfer beans to a large bowl.
- In the same food processor, add the parsley, cilantro, onion, garlic and spices. Pulse everything together until it looks almost looks like a paste. Add mixture to the beans.
- Use a large spatula to mix the beans and herbs together. Then add flour, baking powder and baking soda. Mix everything well.
- Heat a large skillet with vegetable oil (about ¼ inch) and bring oil up to about 370 degrees F. You can test to see if the oil is hot by dropping a small piece of batter. If it sizzles, it's ready.
- Use a large tablespoon and form batter into balls. I scoop about 2 tablespoons worth and form a ball between your hands.
- Carefully place the falafel in the hot oil. You can fit 4-5 in at once but don't overcrowd the pan. Fry on 1 side until you can see it browning on the sides, about 3-4 minutes. Then flip over and fry other side.
- The falafel should be crisp on the outside and soft on the inside.
- Lay the falafel on a paper towel lined baking sheet and sprinkle with salt.
- Serve falafel with tahini sauce or Greek yogurt and stuff in pita or add to salads or enjoy on its own.
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Thanks for stopping by! Enjoy this recipe, then go check out Sam’s blog. And of course, come back soon for more delicious food! -Miriam
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