Recipe: Fava Bean and Carrot Falafel #vegetarian

Falafel is a vegetarian staple these days, but back in the dark days of 'but what do you eat?!' no-one had really heard of it beyond the Middle East and 'ethnic' restaurants.  I first had falafel in Cairo, no less, and having ridiculously accurate food memory I can still remember every flavour.  Home-made falafel always out-strip bought, and these delicious fava bean ones have a delicate yet spicy flavour - plus those fava (broad) beans are terrifically good for you.  Serve with salad, pitta, hummus and a dash of chilli sauce.  Perfect healthy new year eating.


Fava Bean and Carrot Falafel

Ingredients

300g carrots
1 onion
1 tablespoon oil
1 1/2 teaspoon ground cumin (jeera)
1 garlic glove
300g Fava Mill Ground Fava Beans
2 teaspoons harissa paste
1/2 teaspoon salt
1 egg
Frying oil, such as rapeseed or hemp

Method

Peel the carrots and grate them coarsely. Peel and chop the onion. Sauté the onions, carrots and jeera for a while with oil in a pan. Peel the garlic and press into the mixture. Process the Ground Fava Beans in a food processor until coarsely crushed. Add the carrot mixture and other ingredients. Blend with the knife blade until the mixture is smooth. With wet hands shape the mixture into small balls. Allow the vegetable balls to set for a while before frying. Fry the balls with a plenty of oil until tender and crispy.

More fava bean recipes on the Fava Mill website.


And don't forget to enter our competitions

 

Comments