Fava Bean Falafels

I was first introduced to falafels when I moved to NYC. There was a popular store that specialized in falafels near my apartment. One bite of the crunchy fried chickpea balls with the tahini sauce, I was hooked. I couldn't wait to learn how to make them. I was surprised how simple they were to make and I have been making the traditional version of chickpea falafels until my Egyptian friend told me that back home they make falafels out of fava beans.

Fava Bean Falafels

serves 4

• 1/2 pound dried fava beans, soaked for at least 24 hrs
• 1/4 tsp baking soda
• 1 small onion
• 1/2 bunch scallions
• handful of parsley
• handful of cilantro
• juice of half lemon
• 1 1/2 tsp cumin
• 1 tsp coriander
• salt to taste
• pepper to taste
• 2 cloves garlic, minced
• crushed red chili flakes to taste

The key to making your own falafels is make sure the beans are soaked sufficiently. Drain the soaked chickpea and pat the beans dry with a paper towel. Place the beans along with the remanning ingredients into food processor bowl.

Pulse the ingredients until they are the size of coarse grain couscous. Do not over process. Form the mixture into walnut sized balls.

Place the balls in 350 degrees F oil until the falafels are golden brown. Drain on paper towels. Instead of tahini, I like to dip my falafels in a tomato harissa sauce. You can take any store bought tomato sauce or make your own and add some harissa to taste. Sometimes I will add some finely chopped preserved lemons to the the tomato harissa sauce. The preserved lemons really add a new flavor profile to the sauce. Unfortunately I did not have any in my pantry. Serve the falafels with some pita bread and lunch is ready.

Once I tasted the fava bean version I never went back to the chickpea ones. These falafels are extremely crunchy on the outside and inside is moist. You can really taste the flavors of the herbs and cumin. Even at room temperature, these falafels maintain their crispy exterior. If you prefer your falafels to not be herby, you can adjust the amount of parsley and cilantro in the recipe. Enjoy!