Comments on: Fava Bean Falafel

By: marco p

marco p — Thu, 13 Oct 2016 15:38:58 +0000

Yes, they cook anyway the fava-beans up to one hour in salt water before they mash them, after that it is very easy (but then you don’t need to) to peel the skin off.
I liked very much this Falafel from Egypt.

By: adam

adam — Tue, 07 Aug 2012 14:41:49 +0000

You don’t really need to do the double shelling. Just take ’em out of the pods and par boil, and then grind them up without removing the soft shell. It’s a little chewy, but once it goes through the processor it’s hardly noticeable. Don’t fear the fiber.

By: Jon D

Jon D — Tue, 17 Jul 2012 04:44:10 +0000

We grow our own favas (in Northern Virginia, USA). After shucking the bean from the pod, just par-boil the beans one minute, shock them in cold water, and peel the skins by using a light fingernail pressure to get a start. Very easy. Many of the skins will have burst; even easier.

Favas are easily grown by sowing the seed in the Fall (Autumn); they will sprout, grow, go dormant in the winter, and burst forth in the spring. They will be ripe in May-June. (US zone 7a: 0 – 5 degrees F., -15 — -17 degrees C.)
There are few disease or insect problems (the bean is from Europe; no indigenous fava pests here in the USA). But beware; fava plants are large; 5 feet tall, 3 feet in diameter, and need staking.
Buy seeds via internet.

Jon