Baked fava bean falafel and salad with tahini dressing

falafel salad

Shoot, I meant to post this last night. We had half a bag of fava beans in the drawer, and I recently read that in Egypt falafel is made from fava beans, and so on. I am full of big ideas on the weekend. I am not a fan of frying things, mostly because I am impatient and while waiting for something to get brown and crispy, I’m reminded of all the terrible health outcomes that arise from heating oil to high temperatures.

Anyway.

1/2 bag of fava beans (.5 lbs dry)
1 onion chopped
3-4 garlic cloves
2-3 tbl lemon juice
1 tbl parsley
1 tbl cumin
1 tbl olive oil
salt and pepper
(makes 20)

Quick boil and soak fava beans for 2 hours (at least, over night is good too.) Rinse and peel off skins. Combine all ingredients in a food processor, you may need to add some extra water or oil. Blend until the ingredients turn into a sticky thick dough. Roll into balls and place on a cookie sheet. Press down and bake 15-20 minutes on each side.
*You can oil the cookie sheet if you want a little extra crispness, but we didn’t do that.

The salad is chard, tomatoes, sprouted lentils and beans, yellow bell pepper and mushrooms. I made a tahini dressing with approximately 3 tbl (homemade) hummus, 2 tbl tahini, 1 tbl lemon juice, some water, salt and pepper. The delicious green stuff is avocado pulsed with soy sauce, sesame oil, water, lemon juice.

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