Authentic Lebanese Fava Bean Falafel
Indulge in the rich flavors of Lebanon with this authentic Fava Bean Falafel recipe. Made from dried fava beans, also known as broad beans, this vegetarian delight is a staple of Middle Eastern cuisine. Perfectly blended with aromatic herbs like fresh parsley and cilantro, along with a medley of spices such as cumin and cinnamon, these falafel balls are a delicious way to enjoy plant-based eating. Whether served as a main dish or appetizer, pair them with tahini sauce, fresh vegetables, or in a pita for a tasty meal. For those following a gluten-free diet, simply substitute the flour with a gluten-free blend. Note: The cooking time does not include the overnight soaking of the dried fava beans.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Green dried fava beans
1 kg (peeled and soaked for 24 hours)
Fresh parsley
1 cup (chopped)
Fresh coriander (cilantro)
1 cup (chopped)
Garlic
3 heads (peeled and crushed)
Large onions
3 (chopped)
Ground cinnamon
1/2 teaspoon
Ground cumin
1/2 teaspoon
Salt
2 teaspoons
Ground paprika
1 teaspoon
Ground red chili pepper
1 teaspoon
Ground black pepper
1/2 teaspoon
Plain flour or gluten-free flour
2 tablespoons
Ground dried coriander
1 teaspoon
Bicarbonate of soda
1/2 teaspoon
Baking powder
3 teaspoons
Vegetable oil
as needed (for frying)
Instructions
1
Begin by soaking the dried fava beans in plenty of water for 24 hours. After soaking, drain and rinse the beans thoroughly.
2
Peel the soaked fava beans and place them into a food processor.
3
Add the chopped parsley, cilantro, crushed garlic, and chopped onions to the food processor with the fava beans.
4
Blend the mixture until coarse and well combined, ensuring not to puree it too smooth.
5
Transfer the mixture to a bowl and incorporate the remaining ingredients: ground cinnamon, ground cumin, salt, Paprika, chili pepper, black pepper, flour, dried coriander, bicarbonate of soda, and baking powder.
6
Mix everything together until thoroughly combined, then allow the mixture to rest in the refrigerator for 30 minutes.
7
After resting, knead the falafel mixture lightly to incorporate any additional moisture.
8
Form small balls from the mixture, flattening them slightly for even frying.
9
In a deep pan, heat vegetable oil over medium-high heat.
10
Fry the falafel in batches, turning occasionally until they are golden brown and crispy on all sides, about 3-5 minutes per side.
11
Remove the fried falafel from the oil and place them on paper towels to drain excess oil. Serve hot with your choice of dips and fresh veggies.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Lebanese Fava Bean Falafel?
It is a traditional Middle Eastern vegetarian dish made from dried fava beans, fresh herbs, and spices, typically served as a main dish or appetizer.
What is the primary base of this falafel recipe?
The primary base consists of green dried fava beans, also known as broad beans, which are soaked and peeled.
How long must the fava beans soak?
The dried fava beans should be soaked in plenty of water for 24 hours before preparation.
Is this falafel recipe gluten-free?
It can be made gluten-free by substituting the plain flour with a gluten-free flour blend as specified in the ingredients.
What herbs provide the green color and flavor?
Fresh parsley and fresh coriander (cilantro) are blended with the beans to provide the signature flavor and green color.
How much garlic is used in this recipe?
This authentic recipe calls for 3 heads of garlic, which are peeled and crushed before blending.
What spices are included in the falafel seasoning?
The spice blend includes ground cinnamon, ground cumin, paprika, ground red chili pepper, black pepper, and ground dried coriander.
Why is bicarbonate of soda and baking powder used?
These leavening agents help the falafel achieve a light and airy texture during the frying process.
Should the falafel mixture be pureed until smooth?
No, the beans and herbs should be blended until the mixture is coarse but well combined, rather than a completely smooth puree.
How long should the falafel mixture rest before frying?
The mixture should rest in the refrigerator for 30 minutes to allow the flavors to meld and the texture to set.
What is the recommended frying method?
The falafel should be fried in batches in vegetable oil over medium-high heat until golden brown and crispy on all sides.
How long does it take to fry each falafel?
It typically takes about 3-5 minutes per side to achieve a crispy, golden-brown exterior.
What should I do after removing the falafel from the oil?
Place the fried falafel on paper towels immediately after frying to drain any excess oil.
Is this recipe vegan-friendly?
Yes, this recipe is entirely plant-based and suitable for those following a vegan diet.
How many onions are required for the mixture?
The recipe calls for 3 large onions, which should be chopped before being added to the food processor.
What is the expected texture of the final falafel balls?
They should be crispy on the outside and tender on the inside, with a slightly coarse texture from the fava beans.
What are common ways to serve these falafels?
They are traditionally served with tahini sauce, fresh vegetables, or stuffed inside pita bread for a complete meal.
Why do I need to peel the fava beans after soaking?
Peeling the soaked beans ensures the falafel has the correct authentic texture and prevents the skins from making the mixture too tough.
Is this recipe suitable for a vegetarian diet?
Yes, falafel is a classic vegetarian staple in Middle Eastern cuisine.
What type of flour is used as a binder?
Plain flour is used to bind the ingredients, though it can be swapped for gluten-free flour if preferred.
How many grams of fava beans are needed?
The recipe requires 1 kilogram of green dried fava beans.
How should the falafel be shaped?
Form the mixture into small balls and then flatten them slightly to ensure they cook evenly while frying.
Should the falafel mixture be kneaded?
Yes, the instructions suggest kneading the mixture lightly after it has rested in the refrigerator to incorporate moisture.
What kind of oil should I use for cooking?
Vegetable oil is recommended for deep frying these falafels over medium-high heat.
Does the listed cooking time include the bean preparation?
No, the cooking time does not account for the 24-hour soaking period required for the dried beans.
Is this falafel dish spicy?
It has a mild kick from the ground red chili pepper and paprika, but the heat level is generally moderate.
What role does ground cinnamon play in the recipe?
Cinnamon adds a subtle, aromatic warmth that is characteristic of authentic Lebanese flavor profiles.
How much salt is used for 1kg of fava beans?
The recipe specifies using 2 teaspoons of salt for this quantity of ingredients.
Can these be served as a snack?
Yes, they are highly versatile and work perfectly as a snack, appetizer, or main course.
How many individual ingredients are in this recipe?
There are 16 total ingredients listed, including the main beans, herbs, oil, and various spices.