| 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 heat Water And Beans To Boiling In 2-quart Saucepan; Boil 2 Minutes. Remove From Heat; Cover And Let Stand 1 Hour. 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. mash Beans With Fork; Add 2 To 3 Tablespoons Reserved Liquid If Necessary. Stir In Remaining Ingredients Except Oil; Mixture Should Be Thick. Cover And Let Stand 1 Hour. pinch Off 1-inch Pieces; Shape Into Rounds And Flatten. Let Stand 30 Minutes. Heat 2 Inches Of Oil In 3-quart Saucepan To 375 Degrees F. 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. |
