A Lebanese version of falafel. Vegetarian and if a gluten free diet is followed substitute the flour for a gluten free blend. Posted for Zaar world tour. Fava beans are also kown as broad beans. Note- time to cook does not include overnight soaking od the dried fava beans.
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Units: US | Metric
- 1 kg green dried fava beans, peeled
- 1 cup fresh parsley, chopped
- 1 cup fresh coriander, chopped (cilantro)
- 3 heads garlic, peeled and crushed
- 3 large onions, chopped
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 2 teaspoons salt
- 1 teaspoon ground paprika
- 1 teaspoon ground red chili pepper
- 1/2 teaspoon ground black pepper
- 2 tablespoons plain flour or 2 tablespoons gluten-free flour
- 1 teaspoon ground dried coriander
- 1/2 teaspoon bicarbonate of soda
- 3 teaspoons baking powder
For Deep Frying
- vegetable oil
- 1Soak beans in water for 24 hours, then drain well. Peel the fava beans.
- 2Mix together the peeled fava beans, chopped parsley, coriander/cilantro, crushed garlic and chopped onions.
- 3Grind in a food processor.
- 4Add all remaining falafel ingredients and process again.
- 5Allow to rest for 30 minutes.
- 6Knead the falafel mix.
- 7Form spoonfuls of the falafel mixture into balls and flatten slightly.
- 8Heat oil in deep pan over high heat, then fry till browned.
- 9Note: Cooking time does not include 24 hours soaking time for the beans.
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Nutritional Facts for Lebanese Falafel
Serving Size: 1 (293 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 994.9
- Calories from Fat 41
- Total Fat 4.5 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 1653.9 mg
- Total Carbohydrate 178.0 g
- Dietary Fiber 66.4 g
- Sugars 19.8 g
- Protein 70.4 g