Falafel With Fava Beans Recipe

By
Saad Fayed
Saad Fayed
A restaurateur and food writer, Saad Fayed has published hundreds of recipes and articles about Middle Eastern cuisine.
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Updated on 12/28/21
Falafel balls
PhotoStock-Israel/Flickr
Prep: 10 mins
Cook: 5 mins
Soak Time: 8 hrs
Total: 8 hrs 15 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
325 Calories
26g Fat
19g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 325
% Daily Value*
Total Fat 26g 34%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 670mg 29%
Total Carbohydrate 19g 7%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 6g
Vitamin C 3mg 17%
Calcium 163mg 13%
Iron 2mg 9%
Potassium 235mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Falafel is more commonly prepared with chickpeas; this falafel recipe is made with a combination of fava beans and chickpeas. Making falafel with fava beans is common in some Middle Eastern countries, and this recipe combines the two variations. The fava beans and chickpeas are soaked overnight, blended in a food processor, then mixed with seasonings and spices, and spooned into hot oil for frying. 

Vegetarian, vegan, and gluten-free, these fava bean falafel are crisp outside and light and fluffy on the inside. Fried until they are a golden brown in color, the falafel is full of flavor. These are a favorite fast food and street food in countries such as Egypt, Greece, and Israel.  

Serve falafel by itself, or with hot pita bread with veggies, hummus, or tahini sauce. These are great as appetizers at a gathering or party, too.

Ingredients

  • 1 cup dried fava beans

  • 1/2 cup dried chickpeas

  • 1 medium onion, finely chopped

  • 2 tablespoons finely chopped fresh parsley

  • 1 teaspoon salt

  • 1/4 teaspoon freshly ground red pepper

  • 3/4 teaspoon cumin

  • 1 tablespoon baking powder

  • Oil, for frying

Steps to Make It

  1. Gather the ingredients.

  2. Soak fava beans and chickpeas overnight in water. Drain and rinse. Remove the skins. Preheat oil to 350 F; 2 inches of oil in a frying pan will suffice. We prefer to use vegetable or canola oil, but olive oil can be used also.

  3. Place beans in food processor and blend. Add remaining ingredients to form a thick paste-like consistency. If too thick, add 1 tablespoon of water at a time until desired consistency.

  4. Remove falafel mixture from processor. Spoon falafel into hot oil by the tablespoon. Fry for about 2 minutes or until falafel is a golden brown color. Enjoy falafel by itself, or with hot pita bread with veggies, hummus, or tahini sauce.

Frying Falafel Tips

When frying, don't overcrowd the pan: fry in batches and make sure the oil temperature stays hot enough to fry the next batch. Remove the cooked falafel from the skillet and place it onto a plate or pan lined with paper towels to drain.

How to Store and Freeze

  • Make the falafel balls up ahead of time and store them uncooked in the refrigerator for up to three days in an airtight container. 
  • You can also freeze uncooked falafel balls for up to three months; simply lay them out on a baking sheet and place them in the freezer; when they are frozen, you can store them in a zip-top freezer-safe bag or container. Thaw overnight in the refrigerator before frying. 
  • Falafel balls that have been cooked and are leftover can be stored in an airtight container in the refrigerator for four to five days.