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RECIPE
20 INGREDIENTS 14 STEPS 1hr

Homemade Falafel with Lima Bean Salad

4.5
2 Ratings
Falafel is delicious. Also, filling. You won’t miss the meat. With some pita or naan, a few chopped tomatoes and cucumbers, and some sort of spicy sauce, you have a meal. I made a lima bean salad but any green or chopped vegetable salad would complement the falafel nicely.
Homemade Falafel with Lima Bean Salad Recipe | SideChef
Falafel is delicious. Also, filling. You won’t miss the meat. With some pita or naan, a few chopped tomatoes and cucumbers, and some sort of spicy sauce, you have a meal. I made a lima bean salad but any green or chopped vegetable salad would complement the falafel nicely.
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
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Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
1hr
Total Time
$2.34
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 3/4 cups
Fava Beans
or Dried Chickpeas
2 cloves
Garlic , crushed
1
Small Onion , quartered
1 tsp
Ground Coriander
1 Tbsp
Ground Cumin
1 tsp
Cayenne Pepper
1 cup
Fresh Parsley , chopped
or Cilantro
1/2 tsp
Baking Soda
as needed
Grapeseed Oil
or Corn Oil
1 cup
Dried Lima Beans
or Any Dried Bean
1 cup
Roasted Red Pepper Strips
1/2 cup
Red Onions , thinly sliced
1 bunch
Scallions , thinly sliced
4 scallions per 4 servings
1 cup
Shelled Edamame , cooked
or Fava Beans
1 Tbsp
White Balsamic Vinegar
2 Tbsp
Extra-Virgin Olive Oil
to taste
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Nutrition Per Serving

VIEW ALL
CALORIES
476
FAT
10.0 g
PROTEIN
33.8 g
CARBS
83.6 g

Cooking Instructions

HIDE IMAGES
Step 1
Put Fava Beans (1 3/4 cups) 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 (1 tsp) , Ground Cumin (1 Tbsp) , Cayenne Pepper (1 tsp) , Fresh Parsley (1 cup) , Kosher Salt (1 tsp) , Ground Black Pepper (1/2 tsp) , Baking Soda (1/2 tsp) , and Lemon Juice (1 Tbsp) 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 Dried Lima Beans (1 cup) . 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 (1 cup) , Red Onions (1/2 cup) , Scallions (1 bunch) and Shelled Edamame (1 cup) to the bowl.
Step 13
Drizzle with the Extra-Virgin Olive Oil (2 Tbsp) and White Balsamic Vinegar (1 Tbsp) and toss. Taste, adjusting seasoning as necessary with more salt, oil, vinegar, or pepper if desired.
Step 14
Plate and serve!

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Nutrition Per Serving
Calories
476
% Daily Value*
Fat
10.0 g
13%
Saturated Fat
1.4 g
7%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
83.6 g
30%
Fiber
40.0 g
143%
Sugars
11.7 g
--
Protein
33.8 g
68%
Sodium
921.3 mg
40%
Vitamin D
--
--
Calcium
162.6 mg
13%
Iron
13.8 mg
77%
Potassium
1022.9 mg
22%
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