What is more delicious than chickpea falafel? Fava beans falafel! The beans take it to the whole new level! Not only they taste fantastic they are also higher in protein, calcium, magnesium and iron.
I happened to have a batch of cooked and peeled Fava beans in my freezer so I made these falafels in no time. If you are making it from scratch soak your beans for 24 hours before peeling and cooking. I slightly undercooked them so they don’t get mushy after processing.
Blitz Fava beans, fresh cilantro and parsley, onion, garlic, baking powder, salt and spices in a food processor into crumbs. But don’t overdo so you won’t end up with a mushy paste.
Then mix in chickpea flour one tablespoon at a time. You may need more or less of it. Add just enough to form falafels. Using your hands form the balls and flatten them slightly.
Heat generous amount of oil in a skillet over medium to high heat. Cook falafels for few minutes on each side until golden and crispy.
Remove from the skillet onto a paper towel to absorb excess oil.
Serve with veggies in pita pockets and drizzle with tahini sauce.
PrintFava Beans Falafel in Homemade Pita
Fava Beans Falafel with fresh veggies in homemade Pita pockets.
- Prep Time: 15 min
- Cook Time: 5 min
- Total Time: 20 minutes
- Yield: 8 falafels 1x
- Category: Main course, Lunch
- Cuisine: Middle Eastern
Ingredients
Scale
- 1 1/2 C cooked and peeled Fava beans
- 1/2 bunch fresh cilantro
- 1/2 bunch fresh parsley
- 1/4 purple onion
- 2 garlic cloves
- 1 tsp cumin
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 tbsp chickpea flour
- oil for cooking
For serving:
- homemade pita pockets
- tahini sauce
- tomato slices
- fresh or pickled cucumber
- lettuce leaves
Instructions
- Blitz Fava beans, fresh cilantro and parsley, onion, garlic, baking powder, salt and spices in a food processor into crumbs. But don’t overdo so you won’t end up with a mushy paste.
- Then mix in chickpea flour one tablespoon at a time. You may need more or less of it. Add just enough to form falafels. Using your hands form the balls and flatten them slightly.
- Heat generous amount of oil in a skillet over medium to high heat. Cook falafels for few minutes on each side until golden and crispy.
- Remove from the skillet onto a paper towel to absorb excess oil.
- Serve with veggies in pita pockets and drizzle with tahini sauce.
Notes
Nutrition facts are for falafel only.
Nutrition
- Serving Size: 4 falafels
- Calories: 283
- Sugar: 4.1g
- Sodium: 622mg
- Fat: 11.7g
- Saturated Fat: 1.5g
- Carbohydrates: 34.2g
- Fiber: 9.7g
- Protein: 12.8g
- Cholesterol: 0mg
