Bhavna
Making falafel with fava beans is common in some Middle Eastern countries, and this recipe combines the two variations. Falafel is more commonly prepared with chickpeas; this falafel recipe is made with a combination of fava beans and chickpeas. Falafel is best when fried, but I prefer to bake them. Since I am a big lover of Falafel and eat almost every week, I stopped frying them and started using an air fryer and Pan known as Appam or Paniyaram or Panackballs making pan I use to bake falafel Subscribe to my youtube channel for weekly videos. If you don’t have an air fryer or the pan, simply fry them or bake in the oven if available.
Make your next party Falafel Fest Party…I use Ninja Food processor to prepare the falafel mixture. I am showing how one can make big batch of falafel and freeze for up to 3 months or refrigerate for up to a week. Homemade Hummus can be made ahead of time in a big batch and freeze in portions to use later. Get creative with hummus flavors like beet, spinach and more. Finally, make pita pockets bread at home or get from the shop.
Kitchen products at https://www.amazon.com/shop/bhavnas_kitchen
Below is the video instructions for making Falafel, homemade hummus and pita bread pocket making.
If you have less time to soak beans, brown lentil can be used. During my Antarctica trip, our group was craving for falafel and so we requested a chef in charge for our group to make falafel. Chickpeas or fava beans were not available but he said he has brown lentils. So we thought of going with that choice and to our surprise the falafel were the best falafel ever!
Crispy Falafel Balls Ingredients
2 cups dried chickpeas, soaked (I use 1.5 cups Fava Beans + 1/2 cup Chickpeas)
1 onion, diced
2 cloves garlic, minced
3/4 cup flat-leaf parsley leaves, chopped
1/4 cup cilantro leaves, chopped (I prefer to use more greens)
1 Tbsp. chickpea flour if needed
2 tsp. cumin powder
2 tsp. ground coriander
1 tsp. ground black pepper
1/2 tsp. cayenne pepper
1 1/2 tsp. sea salt
2 tsp Baking powder if baking the falafel
To make Falafel:
Soak beans overnight in water. Drain and rinse. Preheat oil to 350 F. 2 inches of oil in a frying pan will suffice. We prefer to use vegetable or canola oil, but olive oil can be used also.
Place beans in food processor and blend. Add remaining ingredients to form a thick paste-like consistency. If too thick, add 1 tablespoon of water at a time until desired consistency.
Remove falafel mixture from processor. Spoon falafel into hot oil by the tablespoon. Fry for about 2 minutes or until falafel is a golden brown color. Serve falafel by itself, or with hot pita bread with veggies, hummus, or tahini sauce.
Falafel Balls
Ingredients
- 2 cups dried chickpeas soaked (I use 1.5 cups Fava Beans + 1/2 cup Chickpeas)
- 1 onion diced
- 2 cloves garlic minced
- ¾ cup flat-leaf parsley leaves chopped
- ¼ cup cilantro leaves chopped (I prefer to use more greens)
- 1 Tbsp. chickpea flour if needed
- 2 tsp. cumin powder
- 2 tsp. ground coriander
- 1 tsp. ground black pepper
- ½ tsp. cayenne pepper
- 1 ½ tsp. sea salt
- 2 tsp Baking powder if baking the falafel
Instructions
- To make Falafel:
- Soak beans overnight in water. Drain and rinse. Preheat oil to 350 F. 2 inches of oil in a frying pan will suffice. We prefer to use vegetable or canola oil, but olive oil can be used also.
- Place beans in food processor and blend. Add remaining ingredients to form a thick paste-like consistency. If too thick, add 1 tablespoon of water at a time until desired consistency.
- Remove falafel mixture from processor. Spoon falafel into hot oil by the tablespoon. Fry for about 2 minutes or until falafel is a golden brown color. Serve falafel by itself, or with hot pita bread with veggies, hummus, or tahini sauce.
