What is fava? Think of it as a creamy and super tasty hummus on “steroids”, both in nutrition and taste. Make super tasty fava bean balls, fry them and enjoy warm with a nice glass of ouzo, raki, cold beer or cool white wine!
Serves: 25-30 pieces Preparation time: 15′ + time for the puree Cooks in: 15′ Ready in: 30′
500 gr fava bean puree, ready*
2 medium onions, grated
1 cup parsley, finely chopped
1-1½ cup breadcrumbs, finely chopped
2 eggs, beaten
salt, freshly ground pepper
whole-wheat flour + oil for frying
In a bowl mix fava bean puree with the rest of the ingredients, adding breadcrumbs until you get a soft but a little firm mixture. Chill for 30 minutes.
Make walnut sized balls, dust with flour and fry in hot oil until nicely browned. Drain on kitchen paper and serve warm as an appetizer.
For the fava:
300g yellow split peas
1 onion, quartered
1 bay leaf
3½ lt water
Boil split peas in a pot with water for a minute until foamy. Drain and rinse under cold water. Then return to pot and cook with 3,5 lt water, onion and bay leaf skimming the foam when necessary. Add extra water if necessary. Season with salt and pepper 15 minutes before you remove pot from heat. When split peas are left with hardly any water discard bay leaf and whizz half quantity with onions until creamy. When cool, mix with the rest of fava. Brush with oil a medium-sized mould cake tin with a hole in the middle and lay the fava. Let cool completely.
Photo Vangelis Paterakis – Food styling Elena Jeffrey
Και η ελληνική συνταγή: Φαβοκεφτέδες