Falafel is normally made with chickpeas, so this fresh fava bean falafel recipe is a delicious same-but-different take on what you might be used to. The rest of the falafel ingredients are pretty traditional: the favas are combined with garlic, cilantro, lemon zest, parsley, and shallot, plus cumin and coriander. Those are then shaped into balls, toasted in a skillet and finished in the oven for a healthier, baked take on falafel. Tuck into warmed pita pockets with a cucumber-tomato salad and serve with iced mint tea or light beer.
1 1/2 cups peeled, shelled fresh fava beans (about 1 1/2 lb. beans in pods), divided or frozen lima beans, thawed
1 small garlic clove, smashed
½ cup loosely-packed cilantro leaves and tender stems
1½ teaspoons lemon zest plus 2 Tbsp. juice (from 1 lemon)
½ teaspoon ground cumin
½ teaspoon ground coriander
1 tablespoon all-purpose flour
½ teaspoon baking powder
¾ cup plus 1 Tbsp. loosely-packed flat-leaf parsley leaves and tender stems, divided
2 small shallots, chopped, divided
1 ¾ tsp. kosher salt, divided
½ teaspoon freshly ground black pepper, divided
3 tablespoons olive oil
12 ounces cherry tomatoes, halved (about 2 cups)
2 Persian cucumbers, sliced
½ cup whole-milk yogurt
4 warmed pocket pitas
Sat fat 2.26g
How to Make It
Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper. Set aside.
Remove beans from pod. Prepare a large bowl of ice water fitted with a colander. Bring a large saucepan of water to a boil over medium-high. Add beans and cook until just tender, about 2 minutes. Drain; transfer to colander. Peel beans (pierce skins with a paring knife; squeeze to pop out beans). Discard skins.
Add ¾ cup fava beans to the bowl of a food processor and pulse until roughly chopped, 3 to 4 times. Transfer to a large bowl. Add garlic, cilantro, lemon zest, cumin, coriander, flour, baking powder, ½ cup of the parsley, half of the shallot, 1¼ teaspoons of the salt, ¼ teaspoon of the pepper, and remaining 2 cups fava beans. Process until a coarse paste forms, about 30 seconds. Transfer to bowl with chopped favas and mix to combine. Form into 20 balls (about 1 heaping tablespoon each).
Heat oil in a large nonstick skillet over medium. Add falafel and cook, turning with tongs, until crispy, about 5 minutes. Transfer to prepared baking sheet and bake in preheated oven until dry to the touch, 14 to 16 minutes.
Combine tomatoes, cucumbers, ¼ cup of the parsley, ¼ teaspoon of the salt, ⅛ teaspoon of the pepper, and remaining shallot in a large bowl.
Chop remaining 1 tablespoon parsley; transfer to a small bowl. Add the yogurt, lemon juice, remaining ¼ teaspoon salt and ⅛ teaspoon pepper; stir to combine.
Split pitas and stuff with tomato-cucumber salad and falafel. Drizzle with yogurt sauce. Serve with remaining salad and yogurt.
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