Gluten-free Fava Bean Falafel
Prep. Time:
1 hour
Baking Time:
10 mins
Total Time:
70 mins
Serves:
Makes 12 large or 20 small falafel
Serving Suggestions:
Warm pita bread with tahini sauce
Over salad with yogurt-mint dressing
With harissa mayo and pickled vegetables
Alongside cooling cucumber-yogurt sauce to balance the heat
Notes:
Spice Level: This recipe is moderately hot. Adjust chili quantities to taste.
Make Ahead: Uncooked falafel can be frozen for up to 1 month.
Alternative Cooking: Can be baked at 400°F for 20-25 minutes, turning once (brush with oil first).
Double-Podding: Don't skip peeling the fava beans - it makes a huge difference in texture.
Ingredients
Instructions
FAVA BEANS
Remove fava beans from pods. Bring large pot of salted water to boil.
Blanch favas for 2-3 minutes until bright green.
Drain and immediately plunge into ice water.
Once cool, peel off the outer skin from each bean (double-podding). This is crucial for texture.
FALAFEL MIX
In food processor, pulse onion and garlic until finely chopped.
Add herbs and pulse until roughly chopped.
Add the peeled fava beans and pulse 8-10 times - you want a coarse texture, not a smooth paste.
Add all spices, including the minced fresh chili. Pulse to combine.
Add chickpea flour and baking powder, pulse briefly to incorporate.
Transfer to bowl and mix by hand. The mixture should hold together when squeezed but not be wet.
If too wet, add more flour 1 tbsp at a time. If too dry, add 1-2 tbsp water.
REST AND SHAPE
Cover and refrigerate mixture for 30 minutes (helps binding).
With wet hands, form into walnut-sized balls or small patties.
Place on parchment-lined tray.
FRY
Heat oil to 350°F (175°C) in heavy pot - oil should be at least 3 inches deep.
Fry falafel in batches, don't overcrowd.
Fry 3-4 minutes until deep golden brown and crispy.
Remove with slotted spoon, drain on paper towels.
