Fava Falafels

By Matthew Kimura and The Canadian Living Test Kitchen

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This recipe makes 28 pieces servings

Nutritional Info
Per piece: about	-
cal	159159 cal
pro	4 g4g pro
total fat	12 g12g total fat
sat. fat	1 g1g sat. fat
carb	10 g10g carb
fibre	3 g3g fibre
chol	0 mg0mg chol
sodium	143 mg143mg sodium
potassium	162 mg162mg potassium
% RDI:	-
calcium	33 calcium
iron	99 iron
vit A	33 vit A
vit C	1010 vit C
folate	2121 folate

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Chef Tawfik Shehata, of Vertical Restaurant in Toronto, shares this Egyptian-style falafel, which uses fava beans instead of chickpeas. It's one he enjoyed throughout his childhood.

Ingredients

2 cups dried shelled fava beans 2 2cups cupsdried shelled fava beans
3 tbsp coriander seeds 3 3tbsp tbspcoriander seeds
1 tbsp cumin seeds 1 1tbsp tbspcumin seeds
1 large onion 1 1large oniononions
6 cloves garlic , minced6 6cloves garlic, minced
1-1/4 cups packed fresh coriander leaves , and stems1-1/4 1-1/4cups cupspacked fresh coriander leaffresh coriander leaves, and stems
1 cup packed fresh parsley leaves 1 1cup cuppacked fresh parsley leaves
1-1/2 tsp sea salt 1-1/2 1-1/2tsp tspsea salt or kosher salt
1 pinch cayenne pepper , (optional)1 1pinch pinchcayenne pepper, (optional)
1/2 tsp sesame seeds 1/2 1/2tsp tspsesame seeds
VegetabIe oil , for frying, enough to submerge the foodVegetabIe oil, for frying, enough to submerge the food
Tahini Sauce for Falafels recipe Tahini Sauce for Falafels recipe

Preparation

Soak fava beans in water for 24 hours; drain and rinse. In food processor, pulse beans until in coarse meal. Transfer to large bowl; set aside.

In skillet, toast coriander seeds over medium-low heat, stirring, until slightly darkened, 1 to 2 minutes. Add cumin seeds; toast until darkened, 30 seconds. Let cool. Using spice grinder or clean coffee grinder, grind seeds. Add to beans.

In food processor, purée onion, garlic, fresh coriander and parsley. Add to beans along with salt, and cayenne pepper (if using). (Make-ahead: Freeze in airtight container for up to 1 month.)

Form by 2 tbsp (25 mL) into balls. Using thumb, press sesame seeds into centre of each to form 2-inch (5 cm) rounds.

In heavy saucepan, heat 1/2 inch (1 cm) oil until deep-fryer thermometer registers 350°F (180°C). Fry falafels, in batches and turning once, until darkened, 2 to 3 minutes. Drain on paper towel–lined tray.

Source : Canadian Living Magazine: December 2009