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.
- 1 cup dried fava beans (peeled)
- 1/2 cup dried chickpeas (peeled)
- 1 medium onion (finely chopped)
- 2 tablespoons fresh parsley (stems removed and finely chopped)
- 1 teaspoon salt
- 1/4 teaspoon ground red pepper
- 3/4 teaspoon cumin
- 1 tablespoon baking powder
- Oil for frying
Soak beans overnight in water. Drain and rinse. 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.
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.
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. Serve falafel by itself, or with hot pita bread with veggies, hummus, or tahini sauce.