Falafel with Yogurt
Falafel with Yogurt
12 hours 45 minutes total time
45 minutes active time
Falafel is most often made with dry chickpeas but I use dried fava beans because of the availability I have from my farmers here in Washington state. The farmer harvests favas by the tons and dries them for the off season.
8 ounces dried fava beans
½ cup ¼-inch diced onion
2 garlic cloves, peeled
1/4 cup plus 2 tablespoons cilantro, leaves and tender stems
2 ½ tablespoons coarsely chopped flat-leaf parsley
1 ½ teaspoons coarsely chopped mint
1/3 cup water
1 1/4 teaspoons ground cumin
Peanut or other neutral oil, for frying
1 1/3 cups Greek yogurt
1 lemon, optional
Cayenne powder, optional
To Soak the Fava Beans
Put the fava beans in a bowl and add enough water to cover by 1-inch. Soak for at least 12 hours or up to 1 day (24 hours) until tender but not too soft.
To Make the Falafel
Add 2 inches of oil to a high-sided pot fitted with a deep-fat thermometer and heat the oil to 375˚F.
Line one baking sheet with a silicone baking mat or parchment paper. Line a second baking sheet with paper towels. (If you have a third baking sheet, set a cooling rack on top and put in a 200˚F oven for keeping the falafel warm.)
For the falafel: Drain the fava beans and transfer to a food processor. Pulse until the beans are coarsely chopped. Add the remaining ingredients (except the frying oil), using 1/2 teaspoon of salt, and blend, stopping to scrape down the sides as needed, until the mixture is very finely chopped and incorporated.
Transfer to a bowl. Spoon a small portion of the mixture into the oil and cook until golden brown. Remove from the heat, cool, and taste. If desired, add more salt.
Working with about 2 tablespoons at a time, form the mixture into twenty quenelles (football shape) or balls and set on the silicone baking mat lined sheet.
Working in batches, to not overcrowd the pan, fry the falafel, turning as needed to brown evenly, 4 to 6 minutes per side. Transfer to the paper towels and season with some salt. Transfer to the oven to keep warm.
Place the yogurt in a bowl. Use a rasp grater to add some lemon zest and season with lemon juice to taste.
Spoon the yogurt onto each plate and sprinkle with a bit of cayenne, if using. Top with the falafel.
This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.
- 8 ounces dried fava beans
- ½ cup ¼-inch diced onion
- 2 garlic cloves, peeled
- 1/4 cup plus 2 tablespoons cilantro, leaves and tender stems
- 2 ½ tablespoons coarsely chopped flat-leaf parsley
- 1 ½ teaspoons coarsely chopped mint
- 1/3 cup water
- 1 1/4 teaspoons ground cumin
- Kosher salt
- Peanut or other neutral oil, for frying
- 1 1/3 cups Greek yogurt
- 1 lemon, optional
- Cayenne powder, optional