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Fava-Bean Falafel -- made balanced in Omega-3s, of course!

February 26, 2020

Fava-Bean Falafel -- made balanced in Omega-3s, of course!

Falafel are omnipresent starters or appetizers in Egypt and I was intrigued, when traveling there, to discover that they were made with dried fava beans rather than chickpeas. So I tried making them the other night using dried fava beans I had purchased at Kalustyans in NYC. They came out beautifully and were a bright, spring-like green inside. I fried them in canola oil, of course, and served them with tahini sauce and a salad and pita bread.  A nice vegetarian dinner.
  • 1/2 pound dried fava beans
  • 1/4 teaspoon baking soda
  • 1 small red onion, finely chopped
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon ground cumin or more to taste
  • 1 heaping tablespoon flaxseed meal
  • 1 tablespoon parsley, finely chopped
  • 1 tablespoon chopped cilantro (optional)
  • juice of half a lemon
  • salt to taste


  1. Soak the dried fava beans in abundant water for 24 hours.
  2. Drain well and put in a cuisinart with the baking soda, chopped onion, cumin, hot pepper, flaxseed meal, parsley, cilantro and lemon juice until it has the consistency of a coarse paste (not entirely smooth).
  3. Let the mix sit for half an hour, then add salt to taste.
  4. Form small, patties about 1/2 to 3/4 inch thick out of the fava bean mixture and fry them in abundant oil for about five minutes each.
  5. Drain on a paper towel and serve warm.


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