Cooking Instructions
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Step 1
Put
Fava Beans (260 g)
in a large bowl and cover with water by 3 or 4 inches; they will triple in volume. Soak for 24 hours, adding water if needed to keep the beans submerged.
Step 2
Drain beans well (reserve soaking water) and transfer to a food processor.
Step 3
Add
Garlic (2 cloves)
,
Onion (1)
,
Ground Coriander (as needed)
,
Ground Cumin (6 g)
,
Cayenne Pepper (2 g)
,
Fresh Parsley (45 g)
,
Kosher Salt (6 g)
,
Ground Black Pepper (1 g)
,
Baking Soda (2 g)
, and the juice from
Lemon (1)
to the food processor.
Step 4
Pulse until minced but not puréed, scraping sides of bowl down; add soaking water if necessary to allow machine to do its work, but no more than 1 or 2 tablespoons. Try to be patient and scrape down the sides of the machine several times before adding the liquid. You might not need it
Step 5
Keep pulsing until mixture comes together. Taste, adding salt, pepper, cayenne or lemon juice to taste.
Step 6
Put
Grapeseed Oil (as needed)
in a large, deep saucepan to a depth of at least 2 inches; more is better. The narrower the saucepan the less oil you need, but the more oil you use the more patties you can cook at a time.
Step 7
Turn heat to medium-high and heat oil to about 350 degrees F (180 degrees C). Test it by dropping a pinch of batter into the oil. It will sizzle immediately if it's hot enough.
Step 8
Scoop heaping tablespoons of batter and shape into balls or small patties.
Step 9
Fry in batches, without crowding, until nicely browned, turning as necessary; total cooking time will be less than 5 minutes. Serve hot or at room temperature.
Step 10
To make the lima bean salad, begin by cooking the
Dry Lima Beans (200 g)
. I did not soak my beans. I followed the “quick-soak” method on the bag, which called for boiling the beans for two minutes, then letting them sit for an hour. Then I simmered the beans until they were tender, about 40 minutes, and then let them cool completely in their cooking liquid. Once I turned the burner off, I added a big pinch of kosher salt.
Step 11
When the beans are cooled, make the salad: Drain the beans and place in a large bowl. Season with a large pinch of
Kosher Salt (to taste)
.
Step 12
Add
Roasted Red Pepper Strips (175 g)
,
Red Onions (80 g)
,
Scallions (1 bunch)
and
Shelled Edamame (155 g)
to the bowl.
Step 13
Drizzle with the
Extra-Virgin Olive Oil (30 mL)
and
White Balsamic Vinegar (15 mL)
and toss. Taste, adjusting seasoning as necessary with more salt, oil, vinegar, or pepper if desired.
