Two more Fava bean recipes

Just so that you don't think I can't spell...the recipes spell it FAVA, but the box says FABA. I am pretty sure they are the same thing, but anyway... some more things I may try. there are A Lot of beans :)

Falafel is more commonly prepared with chickpeas, however this falafel recipe is made with a combination of fava beans and chickpeas.

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Ingredients:

• 1 cup dried, peeled fava beans
• 1/2 cup dried, peeled chickpeas
• 1 medium onion, finely chopped
• 2 tablespoons fresh parsely, 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

Preparation:

Soak beans overnight in water. Drain and rinse. Preheat oil to 350 degrees. 2 inches of oil in a frying pan will suffice. I 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 falfel is a golden brown color.

Serve falafel by itself, or with hot pita bread with veggies, hummus, or tahini sauce. 

 

Fava Bean Dip

This is a very simplified version of a traditional fava bean dip called bessara. The original recipe calls for the soaking of dried beans and all that jazz, but if you don't have the time or patience, this recipe is for you.

Ingredients:

• 1 can of fava beans, drained
• 3 cloves garlic, peeled
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon cumin
• 1/4 teaspoon red pepper flakes or cayenne flakes (not powder)
• 1/2 teaspoon paprika
• 1 tablespoon parsley for garnish (optional)

Preparation:

Add fava beans, olive oil, lemon juice, and garlic to food processor. Blend well and add remaining ingredients. You want the consistency to be of a puree - not runny, but not too thick either. It should resemble other dips, like hummus.

Transfer dip to saucepan and heat until desired temperature. It should be served hot, but some people prefer it to be warm. Serve it with hot pita bread triangles or pita chips for a tasty snack