Fava Bean Falafel
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
For the falafel:
  • 2 - 2½ pounds fresh fava beans in their pods, or about 1 cup frozen fava beans
  • 1 cup canned cooked chickpeas
  • 2 tablespoons fresh parsley
  • 2 tablespoons fresh cilantro
  • 2 garlic cloves, chopped
  • ¼ of a large yellow onion, chopped
  • ½ teaspoon Kosher salt
  • ½ teaspoon ground cumin
  • Canola oil for frying
For the sauce:
  • 1 cup Greek yogurt
  • 8 mint leaves, chopped
  • juice of ½ lemon
  • salt and pepper to taste
For serving:
  • 4 pita pockets
  • 1 cucumber, sliced thin
  • Arugula or spinach
  • Thinly sliced onion
Instructions
Cook fava beans:
  1. If starting with fresh fava beans, remove beans from pod. Fill a medium sized bowl with ice water and set aside. Next, bring a medium sized pot of water to boil. Drop beans in and cook for 30 seconds. Drain water and transfer beans immediately to ice water to cool. After about 5 minutes, remove beans from ice water and peel the outer waxy layer, so the bright green fava bean is revealed. Measure out 1 cup of beans.
  2. If starting with frozen fava beans, simply defrost.
To make the falafel:
  1. Add 1 cup of fava beans, chickpeas, parsley, cilantro, garlic, onion, salt, and cumin to a food processor and pulse until smooth.
  2. Using your hands, roll mixture into balls, about two tablespoons each, until it is used up (makes about 12 falafels).
  3. Fill a heavy bottomed pot with about 3 inches of canola oil. Heat the oil until its 375F (candy thermometer comes in handy here). Drop falafel, 2-3 at a time, into the oil and fry until it turns a nice brown color on the outside, about 3 minutes. Using a slotted spoon, transfer the falafel to a paper towel lined plate. Repeat until all falafel are cooked.
To make the sauce:
  1. In a medium sized bowl, mix together yogurt, mint, lemon juice, salt and pepper.
To assemble:
  1. Stuff pita pockets with falafel, cucumbers, onions, greens, and any other accoutrements you desire. Top with mint yogurt sauce.
  2. If you are not planning on eating them right away, let falafel cool and then store in an air tight container for up to a day in the fridge. Let them come to room temperature before serving.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2015/08/05/fava-bean-falafel-and-the-launch-of-whisk/