Fava bean falafel
I always make a big batch of fava bean falafel and put some of the batter in the freezer. It's the perfect solution for hungry days when I don't have time to cook.
- 1 1/4 cups (3 dl) dried fava beans
- 1/2 cup (1 dl) chopped onion
- 1/5 cup (1/2 dl) chopped parsley or similar
- a little bit of chili
- 1-2 eggs
- salt and pepper
- wheat flour, if needed
I always leave some of the fava beans I harvest in their pods to dry, and save them for winter. I then make falafel with fava beans instead of chickpeas. It's delicious! The kids just love picking the beans from their pods, it's the perfect indoor activity for the whole family on a rainy fall day. And fava bean falafel is absolutely delicious!
Soak the fava beans in water over night.
Boil them until somewhat soft in new water, with a little bit of salt.
(You need around 2-3 cups or 7-8 deciliters of beans if you use fresh or canned beans.)
Mix the beans to a batter and put the rest of the ingredients in the batter. Add some chickpea flour or wheat flour if the batter is too runny.
Make little balls from the batter and put them (one at a time) in a pot filled with hot rapeseed oil (around 355 degrees, or 180 degrees Celsius.) The trick is to get the oil to a temperature where the balls are cooked but won't dissolve. Try a few balls at first and change the temperature if needed.
Leave the balls on some paper before putting them on a plate. You can keep the fava bean falafels warm in the oven before it's time to eat.
Homemade bean falafel is just the best fast food. I always make a big batch so I can put some in the freezer for later. It's so convenient to just heat up and put in a pita bread with some fresh vegetables and a yogurt sauce. Try it!
Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth