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Experience a taste of Egypt with our Fava Bean Falafel recipe, using many items from your Oak Spring Farm share. A common preparation method in Egypt, this recipe uses fava beans instead of the usual chickpeas, enhancing the traditional Middle Eastern treat with a superior flavor profile. Close your eyes, take a bite, and be transported to a beautiful breezy day on the Mediterranean!

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Yields1 Serving
Prep Time15 minsCook Time15 minsTotal Time30 mins

Ingredients

Falafel
 2 cups fresh shelled fava beans from Oak Spring Farm
 1 cloves of fresh garlic, from Oak Spring Farm
 5 spring onions (scallions), rough chopped
 ½ tsp baking soda
 1 tsp gram, chickpea, lentil, or all purpose wheat flour
 1 tbsp cilantro leaves, from Oak Spring Farm
 1 tbsp parsley leaves, from Oak Spring Farm
 1 tsp cumin, ground
 1 pinch cayenne pepper, ground (optional)
 2 pinches salt
 1 pinch black pepper
 neutral frying oil (vegetable, safflower, canola, soybean, corn)
Tools
 food processor
 pan with high walls for frying, prefer thick bottom or cast iron, NO non-stick
 metal tongs or spider for frying, NO plastic, silicone, or wood

Directions

1

Shell the fava beans and add them to the food processor. Add the rest of the ingredients, except for the sesame seeds. Pulse the food processor until the ingredients make a rough paste.

2

Tip the falafel paste onto a clean surface. Divide the mixture into 12-16 balls, each a bit smaller than a golf ball or 1.5 inches across.

3

Fill the pan with oil to a depth of at least half the size of the falafel balls (you can fill it more if you want, the frying will be more consistent if there is more oil). Bring the oil up to frying temperature, between 350° and 375° F. Use a frying thermometer if you have it to check temperature, if not, a bamboo chopstick or a piece of bread dipped in the oil will bubble vigorously when the temperature is right. Only use high smoking point oils for frying or you will set off your smoke alarm and end up with burnt tasting falafel! I recommend opening some windows anyway to let the frying smell escape.

4

Fry the falafel in batches. You want each ball to have plenty of space to float around in the oil and too many at one time will drop the temperature of the oil and you'll end up with greasy falafel. If you are using a smaller amount of oil, fry each side for 2-3 minutes or until the outer color is a deep golden brown (but not burnt!) and then flip. If you are using more oil, use tongs to encourage the falafel to roll around getting evenly fried on all sides.

5

Pair with pita, yogurt sauce, hummus (You can swap out chickpeas with fava! It's delicious!), Oak Spring Farm greens, tomatoes, and fresh cilantro! Enjoy the fantastic tastes of the Mediterranean!

DifficultyBeginner

Ingredients

Falafel
 2 cups fresh shelled fava beans from Oak Spring Farm
 1 cloves of fresh garlic, from Oak Spring Farm
 5 spring onions (scallions), rough chopped
 ½ tsp baking soda
 1 tsp gram, chickpea, lentil, or all purpose wheat flour
 1 tbsp cilantro leaves, from Oak Spring Farm
 1 tbsp parsley leaves, from Oak Spring Farm
 1 tsp cumin, ground
 1 pinch cayenne pepper, ground (optional)
 2 pinches salt
 1 pinch black pepper
 neutral frying oil (vegetable, safflower, canola, soybean, corn)
Tools
 food processor
 pan with high walls for frying, prefer thick bottom or cast iron, NO non-stick
 metal tongs or spider for frying, NO plastic, silicone, or wood

Directions

1

Shell the fava beans and add them to the food processor. Add the rest of the ingredients, except for the sesame seeds. Pulse the food processor until the ingredients make a rough paste.

2

Tip the falafel paste onto a clean surface. Divide the mixture into 12-16 balls, each a bit smaller than a golf ball or 1.5 inches across.

3

Fill the pan with oil to a depth of at least half the size of the falafel balls (you can fill it more if you want, the frying will be more consistent if there is more oil). Bring the oil up to frying temperature, between 350° and 375° F. Use a frying thermometer if you have it to check temperature, if not, a bamboo chopstick or a piece of bread dipped in the oil will bubble vigorously when the temperature is right. Only use high smoking point oils for frying or you will set off your smoke alarm and end up with burnt tasting falafel! I recommend opening some windows anyway to let the frying smell escape.

4

Fry the falafel in batches. You want each ball to have plenty of space to float around in the oil and too many at one time will drop the temperature of the oil and you'll end up with greasy falafel. If you are using a smaller amount of oil, fry each side for 2-3 minutes or until the outer color is a deep golden brown (but not burnt!) and then flip. If you are using more oil, use tongs to encourage the falafel to roll around getting evenly fried on all sides.

5

Pair with pita, yogurt sauce, hummus (You can swap out chickpeas with fava! It's delicious!), Oak Spring Farm greens, tomatoes, and fresh cilantro! Enjoy the fantastic tastes of the Mediterranean!

Fantastic Fava Falafel