Fava bean falafel represents one of the oldest and most authentic versions of this iconic Middle Eastern dish. They originate in Egypt, where fava beans – rich, flavorful, and naturally creamy – replace chickpeas and give the falafel a more intense taste and a surprisingly soft texture.
On my blog, I prepare them with passion because fava beans allow for falafel with a bold character, fragrant with fresh herbs and warm spices. They are perfect for those who love discovering traditional variations and for those looking for a vegetarian alternative rich in protein and flavor.
I consider them ideal for a casual dinner or a finger food buffet: small golden bites that pair perfectly with tahini, hummus, spiced yogurt, and crunchy vegetables. Fava bean falafel bring a piece of Mediterranean history to the table, transforming simple ingredients into a delicious and convivial experience.
- Difficulty: Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Cooking time: 5 Minutes
- Portions: 4 People
- Cuisine: Middle Eastern
- Seasonality: All seasons
Ingredients
- 10.5 oz dried fava beans (hulled)
- 1 onion (small)
- 1 clove garlic
- 1 bunch fresh parsley
- 1 bunch fresh cilantro
- 1 tsp cumin
- 0.07 oz baking soda
- to taste salt and pepper
- to taste peanut oil (for frying)
Tools
- 1 Frying Pan meteltex
Preparation
Drain them and dry well with a cloth.
Place fava beans, onion, garlic, parsley, cilantro, cumin, salt, and pepper in a food processor.
Pulse until you get a homogeneous but not too fine mixture.
Add the baking soda, mix, and let the dough rest in the refrigerator for 30 minutes.
Form into balls or small slightly flattened patties.
Fry in hot oil (338–356°F) until golden and crispy.
Drain on paper towels and serve hot with tahini, hummus, or spiced yogurt.
For a lighter version, you can bake them at 392°F for 20–25 minutes, brushing them with a little oil.
