Fava and Garbanzo Bean Croquettes

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Russell Matthews – Culinary Arts Student
The International Culinary School at The Art Institute of Atlanta

Falafel - Dried Bean Croquettes

Servings: 35

Ingredients

1 cup fava beans (broad beans), dried and shelled, soaked overnight, drained

1 cup garbanzo (chick peas) beans, dried, soaked overnight, drained

1/2 cup onion, 1/4 inch dice

2 garlic cloves

1/2 cup flat leave parsley, finely chopped

2 tbsp cilantro leaves, finely chopped

1/8 tsp hot chili pepper, ground

1 tsp coriander, ground

1/2 tsp cumin, ground

1 tsp baking soda

Preparation

1. Combine beans, peas, onion and garlic and grind twice in food grinder using a fine die or process in food processor to form a coarse paste.
2. Combine with remaining ingredients. Knead well and let rest for 30 minutes. Correct seasoning.
3. Shape a tablespoon of the mixture at a time into balls, then flatten into thick patties 1 1/2 inches (4 cm) in diameter. Let rest 30 minutes at room temperature.
4. Deep-fry in two inches of oil at 375˚F, 6 to 8 at a time, cook 4-5 minutes, turning to brown evenly. Falafel should be toasty brown and crunchy on the outside. Remove and drain on a paper towel.

Cook’s note

If you cannot find fava beans, dried white beans, such as cannellini or navy, may be substituted.

Taratour bi Tahini

Servings: 1 1/2 cups

Ingredients

2 garlic cloves, crushed with 1/2 tsp salt

1/2 cup tahini

1/4 - 1/2 cup cold water

1/2 cup fresh lime juice

Preparation

1. Using a food processor, combine garlic and tahini until smooth
2. Beat in a little water and lemon juice alternately. The water thickens the mixture, lemon juice thins it.
3. Add all the lemon juice and enough water to give a thin or thick consistency, depending on the use. Correct seasoning; flavor should be tart.