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 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 (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 Onion (1/2 cup), Scallion (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.
