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Falafel from Fava Beans
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Many people are aware that falafel is made from chick peas but falafel is just as commonly made with fava beans. Recipe calls for dry beans and requires soaking (not included in prep time below). Canned beans in liquid can be used and don't require soaking.

Serves: 6

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Sephardic Parve Appetizer

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1 cup fava beans (also known as broad beans)
1 cup chick peas
6 cups water
1 medium onion
2 cloves garlic
1/2 cup finely chopped parsley
pinch of hot chili pepper
1 tsp ground coriander
1/2 tsp ground cumin
1 tsp bicarbonate of soda
freshly ground black pepper
oil for frying


  1. Put fava beans in bowl and cover with 3 cups cold water to soak for 48 hours. Change water once each day (twice in hot weather)
  2. Put chick peas in 3 cups cold water and soak for 12 to 15 hours.
  3. Drain beans and peas and remove skins from fava beans. Skin may be left on chick peas. Combine beans and peas with roughly chopped onion and garlic in food processor (use two batches). Combine with parsley, chili pepper, coriander, cumin and soda and add salt and pepper to taste.
  4. Knead well and leave to rest for 30 minutes. Shape a tablespoon of the mixture into balls and then flatter into thick patties about 1 1/2 inches in diameter. Place on a tray and leave for 30 minutes at room temp.
  5. Deep fry in hot oil, 6-8 at a time, for 5-6 minutes, turning to brown evenly. When well browned, remove and drain on paper towels.
  6. Serve hot as an appetizer with tahina sauce, or as a sandwich in pita with tahina and salad vegetables.

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