This recipe takes a little longer to make than my “quick falafel” but, the difference in taste is worth the effort. This is made with fava beans but if you like a more traditional Middle Eastern falafel see my “what you should know”.

Ready

• 1 cup dried fava beans
• 1 cup onion, roughly chopped
• 2 Tblsp fresh parsley, minced
• 2 Tblsp fresh cilantro, minced
• 3-4 cloves of garlic
• 1 tsp kosher salt
• ½ tsp ground cayenne pepper
• 1 tsp cumin
• 1 tsp baking powder
• 4-6 Tblsp whole wheat flour
• Peanut oil or vegetable oil for frying

Serve with:

• Pita or flat bread
• Chopped tomatoes
• Chopped onions
• Chopped and seeded cucumbers
• Lemon-Tahini sauce

Set

• Deep fat fryer or saucepan
• Candy thermometer
• Food processor with metal blade
• Paper towels

Go

1. Put the chickpeas in a large bowl and add cold water to cover by at couple inches. Let soak overnight, then drain.
2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor.
3. Add the parsley, salt, cayenne pepper, garlic, and cumin. Pulse in food processor until blended but not pureed.
4. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. Add enough flour so that the dough forms a small ball and does not stick to your hands.
5. Place mixture into a bowl and refrigerate, covered, for several hours.
6. When mixture has set, form the chickpea mixture into balls about the size of a golf ball.
7. Heat oil in deep fat fryer or sauce pan to 375°F.
8. Fry one ball to test. If it falls apart, add a little more flour.
9. Then fry in small batches for a few minutes on each side, or until golden brown.
10. Drain on paper towels.
11. Serve with warm pita or flat bread along with chopped tomatoes, cucumbers, onion, lettuce, and lemon-tahini sauce.

What you should know

If you like traditional Middle Eastern Falafel substitute 1 cup dried chickpeas for fava beans and add 2 Tblsp fresh cilantro, minced.

Looking for more healthy recipes? Try these delicious VEGAN and VEGETARIAN dishes.