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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.

Gallery

Credit: Greg DuPree

Recipe Summary

hands-on:
45 mins
total:
1 hr
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper. Set aside.

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  • 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.

Nutrition Facts

354 calories; fat 12.5g; saturated fat 2.3g; cholesterol 4mg; carbohydrates 51.1g; sugars 6.7g; protein 11g; sodium 1256.6mg; fiber 4.2g.
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