Falafel with Fava Beans

Falafel balls
PhotoStock-Israel/Flickr
Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
213 Calories
14g Fat
19g Carbs
6g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 213
% Daily Value*
Total Fat 14g 17%
Saturated Fat 1g 5%
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. 

Ingredients

  • 1 cup dried fava beans, peeled

  • 1/2 cup dried chickpeas, peeled

  • 1 medium onion, finely chopped

  • 2 tablespoons fresh parsley, finely chopped

  • 1 teaspoon salt

  • 1/4 teaspoon ground red pepper

  • 3/4 teaspoon cumin

  • 1 tablespoon baking powder

  • Oil, for frying

Steps to Make It

  1. 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.

  2. 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.

  3. 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.