FAVA BEAN ROUNDS (FALAFEL)
These flavorful rounds are made from well-seasoned fava beans and then fried golden brown. They're perfect served by themselves or in pita bread sandwiches.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h
Number Of Ingredients 13
Steps:
- Heat 2 cups water and the beans to boiling in 2-quart saucepan. Boil 2 minutes; remove from heat. Cover and let stand 1 hour.
- Add enough water to cover beans if necessary. Heat to boiling; reduce heat. Cover and simmer 1 to 1/2 hours or until tender. Drain, reserving liquid.
- Mash beans with fork; add 2 to 3 tablespoons reserved liquid if necessary. (Do not puree beans in blender or food processor.) Stir in remaining ingredients execept oil. (Mixture should be thick.) Cover and let stand 1 hour.
- Pinch off 1-inch pieces; shape into rounds and flatten. Let stand 30 minutes.
- Heat oil (2 inches) in 3-quart saucepan to 375°F. Fry 4 or 5 rounds at a time in oil 2 to 3 minutes, turning once, until golden brown. Remove with slotted spoon; drain on paper towels.
Nutrition Facts : Calories 105, Carbohydrate 13 g, Cholesterol 55 mg, Fat 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 660 mg
TA'AMEYA (EGYPTIAN FALAFEL)
Falafel, or ta'ameya as we call it in Egypt, is an all-time favorite street food. In most parts of the Middle East, falafel is made with ground chickpeas. However, in Egypt, we make it with dried fava beans. They are best served with pita bread, tomato, onions, and tahini sauce.
Provided by Gamila Salem
Categories World Cuisine Recipes African North African Egyptian
Time 8h28m
Yield 10
Number Of Ingredients 11
Steps:
- Place fava beans in large bowl and cover with several inches of water. Let soak, 8 hours to overnight. Drain.
- Combine soaked fava beans, red onion, parsley, cilantro, dill, garlic, coriander, salt, and cumin in a food processor; process to a dough-like consistency.
- Heat a skillet over medium heat. Add sesame seeds; cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a large plate.
- Shape fava bean mixture into balls. Roll in sesame seeds to coat.
- Fill a large saucepan 1/4 full with oil; heat over medium heat. Fry fava bean balls in batches until golden brown, 3 to 5 minutes. Drain on paper towels.
Nutrition Facts : Calories 233.8 calories, Carbohydrate 22.8 g, Fat 12.2 g, Fiber 9.8 g, Protein 10.8 g, SaturatedFat 1.7 g, Sodium 359 mg, Sugar 2.3 g
FRUGAL GOURMET'S FALAFEL FROM GARBANZO AND FAVA BEANS
This recipe is by Jeff Smith published in his book "Frugal Gourmet-Our Immigrant Ancestors". Hope your enjoy! ***# of servings is a guess.
Provided by Queen Dana
Categories Southwest Asia (middle East)
Time 5m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Run the drained garbanzo beans and fava beans through the fine blade on your meat grinder or in your food processor. Blend in all the remaining ingredients and let the mixture stand for 1 hour.
- Form into little patties 1/3 inch thick and 1-1/2 inches round. Or, you can form them into balls the size of walnuts. Deep-fry in oil until toasty brown and crunchy on the outside, about 4 minutes.
Nutrition Facts : Calories 191.9, Fat 6.4, SaturatedFat 0.8, Sodium 756.8, Carbohydrate 27.1, Fiber 7.9, Sugar 3.6, Protein 9
FAVA BEAN FALAFEL - JAMIE OLIVER
Make and share this Fava Bean Falafel - Jamie Oliver recipe from Food.com.
Provided by DrGaellon
Categories Lunch/Snacks
Time 10m
Yield 8 quenelles, 2 serving(s)
Number Of Ingredients 15
Steps:
- Combine beans, herbs, salt, pepper, cayenne, cumin, chili and lemon zest in food processor. Pulse until moderately smooth. Stir in flour (do not run processor!).
- Heat 3" of vegetable oil in a pot to 375°F Using 2 tablespoons, make oval dumplings (quenelles) from the mixture, and drop into hot oil. Deep fry until dark golden brown. Drain briefly on kitchen paper and sprinkle lightly with salt.
- Stir together mint, yogurt, lemon juice, salt and pepper.
- Serve felafel with yogurt sauce and a lightly-dressed salad.
Nutrition Facts : Calories 229.4, Fat 4.8, SaturatedFat 2.7, Cholesterol 15.9, Sodium 125.8, Carbohydrate 34.2, Fiber 7.5, Sugar 9, Protein 14.4
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