Prep Time: 15 minutes minutes
Cook Time: 27 minutes minutes
Total Time: 42 minutes minutes
- ½ cup (100g) dried chickpeas
- ½ cup (100g) dried split fava beans
- ½ tsp. baking soda
- 1 yellow onion, chopped
- 2 cloves garlic
- 3 Tbsp. fresh parsley, chopped
- 1 tsp. salt
- ½ tsp. black pepper
- ½ tsp. smoked paprika
- ½ tsp. ground cumin
- ¼ tsp. ground coriander
- ¼ tsp. baking powder
- vegetable oil
Prep
Soak chickpeas and fava beans for 12-24 hours in water with ½ tsp. baking soda.
Drain and rinse chickpeas and fava beans.
Remove husks from the fava beans.
Mix
Add chickpeas and fava beans to the food processor and pulse until blended into a coarse meal.
Add onions, herbs, spices, and baking powder to the mixture and pulse until blended into a paste.
If the paste is too thick, add 1 Tbsp. of water at a time and continue pulsing.
Move the chickpea mix to a bowl and chill in the fridge for an hour.
Add ¼ tsp. baking powder.
Fry
Add 2 inches of oil to the pan and heat to 350°F.
Form chickpea paste into balls.
Test the oil by cooking one falafel.
Place chickpea balls into the hot oil and fry in batches for 3½ minutes until golden brown and crispy.
Remove from oil with a slotted spoon.
- Use split fava beans. If using the whole fava beans, you probably need to parboil them or the ground meal is too gravelly.
Small Plates
Mediterranean
Servings: 12