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.
- Portion size 28 servings
- Credits : Canadian Living Magazine: December 2009
- 2 cups dried shelled fava beans
- 3 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 onion
- 6 cloves garlic minced
- 1 1/4 cup packed fresh coriander leaf and stems
- 1 cup packed fresh parsley leaves
- 1 1/2 teaspoon sea salt
- 1 1/2 teaspoon kosher salt
- 1 pinch cayenne pepper (optional)
- 1/2 teaspoon sesame seeds
- vegetabIe oil for frying, enough to submerge the food
- Tahini Sauce for Falafels recipe
MethodSoak 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.
Nutritional facts Per piece: about
- Sodium 143 mg
- Protein 4 g
- Calories 159.0
- Total fat 12 g
- Potassium 162 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 10 g
- Iron 9.0
- Folate 21.0
- Calcium 3.0
- Vitamin A 3.0
- Vitamin C 10.0