Get ready for this Easy Fava Falafel Recipe with Step-by-Step Guide! Since June, we've received 1 to 2 pounds of fava beans in our weekly CSA box from Sage Mountain Farm. I share a bit more information about fava beans here and also include another easy pasta recipe you can make with these delicious broad beans.
Fava Beans are considered a cover crop allowing farmers to replenish nitrogen and other nutrients into the soil. Farmers typically will sow direct seeds in February with the beans available for harvest in early summer.
This week, we're talking about making homemade falafel with a mix of fava beans and ground chickpeas. It's a great way to use all those summertime favas! Scroll down to read more about how to prepare these falafel patties and learn the different ways to store and reheat any leftover falafel.
What is Falafel?
Falafel is believed to have originated in Egypt possibly as early as the 4th century, though not enough documented evidence supports that specific timeline. It is a popular Middle Eastern dish made from ground chickpeas, fava beans, or a combination of both.
The beans are soaked, combined with herbs and spices, then formed into small patties. Uncooked falafel are fried in hot oil in a cast iron skillet or deep fryer until crispy and golden. This popular street food offers a crispy texture with a fluffy interior. Baking falafel is an excellent option and healthier alternative. However, frying these small patties yields the best results.
Ingredients for these Easy Fava Falafel Recipe
To make these Fava Falafel we'll need the following:
- Fava Beans: Fresh favas are shelled and briefly blanched. Two pounds of beans will yield approximately 1 cup of shelled fava beans here.
- Dried Chickpeas: We're using ⅓ cup of dried chickpeas or garbanzo beans. After soaking, this will yield about 1 cup needed for the recipe. Dried beans offer the best texture and flavor. Canned chickpeas create more moisture causing the falafel to fall apart in the frying oil.
- Fresh Herbs: Cilantro and parsley work well here. We had carrot tops to use up and added those too. Dill or even mint can also be a great option.
- Spices: A mix of cumin, ground coriander, and a pinch of cayenne pepper will season our falafel mixture. Garlic scapes are used in lieu of garlic, but you can definitely use whole garlic cloves here. See the notes in the recipe card for suggestions.
- Baking Powder: Our leavening agent that helps our small patties rise a bit and create the fluffy interior for the crispy falafel.
- Lemon Zest: Add some brightness and acidity with the lemon zest that pairs well with the beans and herbs.
Step-by-Step Guide to Making Fava Falafel Patties
The video below will show the process of the step-by-step outline for making, forming, and frying the falafel patties below. Here's the breakdown for how to make these delicious small patties:
- First, combine the falafel ingredients in the bowl of a food processor fitted with the chopping blade. Using the pulse button for the food processor, process the mixture until well combined.
- Add the mixture to a large mixing bowl. If the mixture has too much moisture, add ½ cup of all-purpose flour and use your hands to combine the flour with the fava falafel mixture. The patties should hold together when formed and not feel too wet. If the mixture is still too wet, add more flour about 1 tablespoon at a time. You don’t want the mixture to be too wet when frying or else it will fall apart during the fry.
- Scoop a couple tablespoons of the falafel mixture and form into patties. Each patty should measure about ½ thickness and about 2 inches in diameter. Place the formed uncooked falafel on a cookie sheet or rimmed baking sheet lined with parchment paper.
- Preheat a large sauce pan or cast iron skillet with about 3 inches of neutral frying oil while forming the rest of the patties. Heat the oil on medium-high until it bubbles softly. Carefully add each of the falafel patties into the hot oil and fry for about 3 to 5 minutes, turning once, until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
- Place cooked falafel patties on a cooling rack over a baking sheet lined with paper towels to drain the excess oil.
Helpful Tip for Falafel Prep
Fry just one falafel to start. This will help test temperature and ensure the mixture holds well together. A falafel will fall apart during frying if the mixture is too wet. Promptly remove the falafel and place on a plate lined with paper towels to drain off oil. You can definitely add the falafel back to the mixture, add flour to help absorb the excess moisture and then reform the small patties to fry again.
Storing & Reheating Falafel
Generally, falafel are best enjoyed the day you make them right after frying (or baking). However, this doesn't mean we can't reheat falafel and enjoy them next day.
You can make a batch of these golden brown falafel and store leftover falafel for future days. They will last for 3-4 days if stored wrapped in either wax paper, aluminum foil, or plastic wrap in the refrigerator. While microwaving falafel seems tempting to do, it's best to avoid this method as it will lead to a soggy falafel due to added moisture. Our best option for reheating falafel are either in a skillet or oven. I have found both of these to be a solid reheating method:
- Nonstick Skillet: Heat falafel in a large skillet over medium heat sprayed with a light coating of oil to prevent falafel from sticking. Reheat falafel for about 5 minutes until the internal temperature reads 160 degrees Fahrenheit.
- Conventional or Regular Oven: Preheat your regular oven at 400 degree Fahrenheit (204 degree Celsius) and bake falafel for up to 5 minutes, until the internal temperature reads 160 degrees Fahrenheit.
Make Ahead Option: Prep the uncooked falafel and place falafel balls on a parchment lined baking tray to freeze overnight. Once frozen, place cold falafel in a freezer bag or freezer-safe container and label with the date. Store Falafel in the freezer in an airtight container or freezer bag for up to 3 months. Remove the frozen falafel out of the freezer bag and place in a preheated 400 degree Fahrenheit oven. Bake for 5 to 10 minutes until warmed through, crispy, and internal temperature reads 160 degrees Fahrenheit.
FAQ
- What are the best ways to enjoy the falafel? The best way to enjoy these deliciously deep-fried balls is in some pita bread with tahini sauce, diced cucumber and tomato, and a smidge of humus for a falafel sandwich. I also love these in a salad with mixed greens, chopped tomato and cucumber, and a simple vinaigrette of lemon juice and olive oil or a creamy tahini garlic dressing (photo below). One thing is for sure, these deep fried snacks are best enjoyed as soon as they are fried.
- Can I just use chickpeas or garbanzo beans instead of fava? You can definitely use chickpeas or garbanzo beans instead of fava. Swap out 1 cup of fava beans for 1 more cup of garbanzo beans.
- What can I do if the mixture is still too wet? The best thing to do here is add flour. Start with a ½ cup and then add a tablespoon more at a time until you reach the desired texture and can form the desired shape.
More Fava Bean Recipes
Fava Falafel are one of my favorite ways to enjoy this summer legume and I am excited for you to try these too. Looking for more fava bean recipes? Check out the following recipes:
- Easy Weeknight Pasta with Fava and Mint
- Fava & Mint Pesto
- Fava Raviolis
Easy Falafel Recipe with Step-by-Step Guide
Ingredients
- 1 cup shelled fava beans
- 1 cup garbanzo beans from ⅓ cup dried and soaked overnight for up to 12 hours
- 1 large shallot roughly chopped
- ¼ cup carrot top leaves packed
- ½ cup fresh parsley leaves packed
- ½ cup cilantro leaves packed
- ½ cup chopped garlic scapes Note: can also use 5 to 6 cloves garlic
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon chili powder
- 1 teaspoon lemon zest
- ½ cup of all-purpose flour + more as needed to help patties stick together optional, as needed
Instructions
- Combine the beans, shallot, herbs, and spices in the bowl of a food processor fitted with the chopping blade. Using the pulse button for the food processor, process the mixture until well combined.
- Add the mixture to a large mixing bowl. If the mixture has too much moisture, add ½ cup of all-purpose flour and use your hands to combine the flour with the fava falafel mixture. The patties should hold together when formed and not feel too wet. If the mixture is still too wet, add more flour about 1 tablespoon at a time. You don’t want the mixture to be too wet when frying or else it will fall apart during the fry.
- Using an ice cream scoop or a tablespoon, scoop a couple tablespoons of the falafel mixture and form into patties. Each patty should measure about ½ thickness and about 2 inches in diameter. Place the formed uncooked falafel on a cookie sheet or rimmed baking sheet lined with parchment paper.
- Preheat a large sauce pan or cast iron skillet with about 3 inches of neutral frying oil while forming the rest of the patties. Heat the oil on medium-high until it bubbles softly. Carefully add each of the falafel patties into the hot oil and fry for about 3 to 5 minutes until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
- Place cooked falafel patties on a cooling rack over a baking sheet lined with paper towels to drain the excess oil.
- Serve the falafel hot or at room temperature. They’re best enjoyed in salads, served in pita bread with veggies, greens, and hummus or tahini, or as part of a snack board.
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