Egyptian falafel with fava beans

Name: Egyptian falafel with fava beans
Prep time: 24h:15m
Cook time: 15m
Yield: 15 to 20 falafels
Cuisine: Egyptian

Add cheese or basterma to the Middle Eastern street food snack for a tastier bite

Omar Allam, Special to Gulf News

Cuisine:Egyptian

Cook time:15m

Prep time:24h:15m

Servings:15 to 20 falafels

450 gms dried and peeled fava beans

1 small onion, chopped

¼ cup fresh parsley, chopped

3 to 5 garlic cloves

1½ tbsp flour

1¾ tsp salt

2 tsp cumin

1 tsp coriander powder

¼ tsp black pepper

1 tsp cayenne pepper

1 pinch of cardamom

1 leek, cleaned, trimmed, and quartered

¼ cup dill, chopped

¼ cup coriander, chopped

Vegetable oil, for frying

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Ingredient Substitution Guide

1. Soak the fava beans overnight until tender and strain.

2. Add chopped onions, garlic, coriander, dill, leek and parsley in a food processor; grind to a fine paste.

3. Add the spices and flour to the mixture. You can also add more spice to make it spicy, basterma or air-dried cured beef or cheese for a rich flavour.

4. Scoop a generous amount of the falafel mix and place it on a falafel maker or roll it into balls and deep fry it.

5. Serve hot and enjoy!

Omar Allam

Dubai-based Egyptian expatriate and Manager at Kazoza, The Pointe

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