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Fava Bean Rounds
(Falafel — Egypt)



  • 2 cups water
  • 1 cup dried white fava or garbanzo beans (chickpeas)*
  • 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


  1. Heat water and beans to boiling in 2-quart saucepan; boil 2 minutes. Remove from heat; cover and let stand for 1 hour.
  2. 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.
  3. Mash beans with fork; add 2 to 3 tablespoons reserved liquid if necessary.
  4. Stir in remaining ingredients except oil; mixture should be thick. Cover and let stand 1 hour.
  5. Pinch off 1-inch pieces; shape into rounds and flatten. Let stand for 30 minutes.
  6. Heat 2 inches of oil in 3-quart saucepan to 375 degrees F.
  7. 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.

* 2 (15 ounce) can garbanzo beans, drained (with liquid reserved), can be substituted. Mash beans with fork and continue as directed.


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