A crispy, golden-brown exterior gives way to a soft, flavorful center filled with fresh herbs, spices, and the earthy goodness of fava beans. Perfectly seasoned for an irresistible bite every time. See the youtube video below!
Ingredients:
1½ cups of cracked and peeled fava beans
1 tablespoon vinegar
1½ medium onions (quartered)
½ bunch of fresh parsley
½ bunch fresh cilantro
1 handful of fresh fresh dill
2 tablespoons sesame seeds
1 heaping tablespoon of dried, roasted and grounded coriander
1 teaspoon ground cumin
1 tablespoon cornstarch (for added crispiness)
Crushed red pepper or serrano-garlic mix (optional, see tahina blog post)
Salt (to taste)
Pro Tips:
Add a small amount of vinegar to the soaked beans.
Add a heaping tablespoon of cornstarch as the final step of the falafel mix to help preserve its crunchiness.
When frying the falafel, add a small amount of falafel mix to the frying pan. When the mix bubbles and runs brown, then the oil is hot enough.
Instructions:
Soak the fava beans overnight (add 1 tablespoon of vinegar to avoid getting gas)
Rinse and drain the beans.
In a food processor, grind the fava beans until they resemble dried minced garlic. Set aside in a large mixing bowl.
Quarter the onions to fit in your food processor.
Grind the onions. It should almost be paste. And add it to the fava bean mix.
Grind 1/2 a bunch of parsley; 1/2 a bunch of cilantro; and a handful of dill. (All washed and dried.)
Remove any stems from the greens and add the stemless blended greens to the fava beans and onions
Give it a good mix by hand.
Add about a tablespoon of salt
Add a heaping tablespoon of dried, roasted and grounded coriander seeds.
Add teaspoon of ground cumin.
Add 2 tablespoons of raw sesame seeds
Mix it all together
Add crushed red peppers or the Serrano-Garlic mix to taste
Heat oil on high and add a bit of the mixture to oil (to test when its hot). (See Pro-Tip 3.)
When the oil is ready, turn the heat down to medium to keep the falafel from burning.
If there is any falafel mix that you decided not to fry, seal it in a bag (with as much air removed as possible), and freeze it.