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Fava Bean Falafel with Tahini salad

Fava  Bean Falafel with Tahini salad


1 cup dried, peeled fava beans
1/2 cup dried, peeled chickpeas
1 medium onion, finely chopped
2 tablespoons fresh parsely, stems removed and finely chopped
1 teaspoon salt
1/4 teaspoon ground red pepper
3/4 teaspoon cumin
1 tablespoon baking powder
  oil for frying

Cooking Instructions

Soak beans overnight in water. Drain and rinse. Preheat oil to 350 degrees. 2 inches of oil in a frying pan will suffice. I prefer to use vegetable or canola oil, but olive oil can be used also.

Place beans in food processor and blend. Add remaining ingredients to form a thick paste-like consistency. If too thick, add 1 tablespoon of water at a time until desired consistency.

Remove falafel mixture from processor. Spoon falafel into hot oil by the tablespoon. Fry for about 2 minutes or until falafel is a golden brown color.

Serve falafel by itself, or with hot pita bread with veggies, hummus, or tahini sauce.

Equipment List

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