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Egyptian Fava Bean Falafel (Tamiya)

Egyptian · Snack · Medium

Egyptian Fava Bean Falafel (Tamiya)

Total
7 hr 30 min
Prep
7 hr 10 min
Serves
6
Calories
300
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Soaked fava beans and fresh herbs fry into green-centered patties with crisp brown edges, fragrant with garlic, cumin and coriander.

Dried split beans give Egyptian Fava Bean Falafel (Tamiya) a lighter center than cooked beans would. Grinding them with scallions and herbs makes a moist mixture that holds together in hot oil without an egg binder.

Buy peeled, split dried fava beans, not canned beans or fresh broad beans. Drain them thoroughly after soaking and keep the mixture slightly grainy; a completely smooth puree can become dense when fried.

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Method

  1. Cover the dried split fava beans generously with cold water and soak for , until swollen and easily split with a fingernail. Drain well and pat dry.

  2. Pulse the beans, scallions, garlic, parsley and cilantro in a food processor in batches until finely chopped but not smooth. Mix in the cumin, coriander, cayenne, salt, black pepper and flour. Refrigerate for .

  3. Mix in the baking powder and shape into 24 small patties about 1/2 inch thick. Heat 1 1/2 inches of vegetable oil in a heavy saucepan to 350°F (175°C).

  4. Fry in four batches for each, turning once, until deep golden and hot through with no chalky bean texture in the center. Drain on a rack and serve hot.

Forkue tips

  • Fry one small patty first. If it breaks apart, pulse the mixture a little finer before shaping the rest. Nutrition includes an estimate of absorbed frying oil.

Storing and reheating

Refrigerate cooked patties for up to 3 days or freeze for up to 2 months. Reheat on a rack in a 375°F (190°C) oven until the crust is crisp and the center is hot.

Kitchen gear

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Nutrition per serving, estimated

300Calories
14gProtein
36gCarbs
12gFat

Egyptian Fava Bean Falafel (Tamiya): FAQ

Can I use canned fava beans?

No. Cooked beans are too wet and soft for this method and can fall apart in the oil. Use soaked dried split beans.

Can I make the mixture ahead?

Yes. Refrigerate the ground mixture for up to 1 day, then stir in the baking powder just before shaping and frying.

How do I store and reheat Egyptian Fava Bean Falafel (Tamiya)?

Refrigerate cooked patties for up to 3 days or freeze for up to 2 months. Reheat on a rack in a 375°F (190°C) oven until the crust is crisp and the center is hot.

How long does Egyptian Fava Bean Falafel (Tamiya) take?

About 7 hr 30 min in total: 7 hr 10 min prep and 20 min cooking.

What do I need to make Egyptian Fava Bean Falafel (Tamiya)?

The key ingredients are dried split fava beans, scallions, garlic, parsley, cilantro and ground cumin, plus pantry basics.

Any tips for Egyptian Fava Bean Falafel (Tamiya)?

Fry one small patty first. If it breaks apart, pulse the mixture a little finer before shaping the rest. Nutrition includes an estimate of absorbed frying oil.

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More dried split fava beansMore cuminMore ground corianderMore baking powder