Fava Bean Rounds, Falafel, Egypt

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Fava Bean Rounds, Falafel, Egypt

 

2 cups water

1 cup dried white fava or garbanzo beans

1 egg

1 small red onion, minced

3 tablespoons minced parsley

2 tablespoons all-purpose flour

2 teaspoons minced garlic

1 teaspoon salt

1 teaspoon ground coriander

3/4 teaspoon ground cumin

1/4 teaspoon baking powder

dash of ground red pepper

vegetable oil

 

Heat water and beans to boiling in 2 quart saucepan; boil 2 minutes. Remove

from heat; cover and let stand 1 hour.

Add enough water to cover beans if necessary. Heat to boiling; reduce heat.

Cover and simmer until tender, 1 to 1 1/2 hours. Drain, reserving liquid.

Mash beans with fork; add 2 to 3 tablespoons reserved liquid if necessary. Stir

in remaining ingredients except oil; mixture should be thick. Cover and let

stand 1 hour.

Pinch off 1-inch pieces; shape into rounds and flatten. Let stand 30 minutes.

Heat 2 inches of oil in 3-quart saucepan to 375 degrees. Fry 4 or 5 rounds at a

time in hot oil, turning once, until golden brown, 2 to 3 minutes; drain on

paper towels. Yields 4 to 6 servings.

 

 

 

 

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