Fava Bean Rounds Recipe
Ingredients
| Water | 2 Cup (16 tbs) | |
| Garbanzo beans | 1 Cup (16 tbs), dried | |
| Egg | 1 | |
| Red onion | 1 Small, finely chopped | |
| Snipped parsley | 3 Tablespoon | |
| Flour | 2 Tablespoon | |
| Garlic | 2 Teaspoon, finely chopped | |
| Salt | 1 Teaspoon | |
| Ground coriander | 1 Teaspoon | |
| Ground cumin | 3/4 Teaspoon | |
| Baking powder | 1/4 Teaspoon | |
| Ground red pepper | 1 Dash | |
| Vegetable oil | ||
Directions
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; add 2 to 3 tablespoons reserved liquid if necessary.
Stir in remaining ingredients except oil.
Cover and let stand 1 hour.
Pinch off 1-inch pieces; shape into rounds and flatten.
Let stand 30 minutes.
Heat oil (2 inches) in 3-quart saucepan to 375°.
Fry 4 or 5 rounds at a time in hot oil, turning once, until golden brown, 2 to 3 minutes; drain on paper towels.
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; add 2 to 3 tablespoons reserved liquid if necessary.
Stir in remaining ingredients except oil.
Cover and let stand 1 hour.
Pinch off 1-inch pieces; shape into rounds and flatten.
Let stand 30 minutes.
Heat oil (2 inches) in 3-quart saucepan to 375°.
Fry 4 or 5 rounds at a time in hot oil, turning once, until golden brown, 2 to 3 minutes; drain on paper towels.
Chef
