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Fava Bean Rounds (Falafel — Egypt)
2 cups water
1 cup dried white fava or garbanzo beans (chickpeas)*
1 egg
1 small red onion, minced
3 tablespoons minced parsley
2 tablespoons all-purpose flour
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon ground coriander
3/4 teaspoon ground cumin
1/4 teaspoon baking powder
Dash of ground red pepper
Vegetable oil
Heat water and beans to boiling in 2-quart saucepan; boil 2 minutes. Remove from heat; cover and let stand 1 hour.
Add enough water to cover beans if necessary. Heat to boiling; reduce heat. Cover and simmer until tender — 1 to 1 1/2 hours. Drain, reserving liquid.
Mash beans with fork; add 2 to 3 tablespoons reserved liquid if necessary. Stir in remaining ingredients except oil; mixture should be thick. Cover and let stand 1 hour.
Pinch off 1-inch pieces; shape into rounds and flatten. Let stand 30 minutes. Heat 2 inches of oil in 3-quart saucepan to 375 degrees F. Fry 4 or 5 rounds at a time in hot oil, turning once, until golden brown, 2 to 3 minutes; drain on paper towels. Yields 4 to 6 servings.
* 2 (15 ounce) can garbanzo beans, drained (with liquid reserved), can be substituted. Mash beans with fork and continue as directed.
