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The fava beans
can be prepared ahead of time; I usually prepare a large quanity
and freeze them in 2 to 2-1/2 cup quantities. To prepare them, first
wash them thoroughly, cover with water and bring to a boil. Boil
for about two minutes, and then rinse them and wash them again.
At this point, you may be able to remove more of the shells. They
will have to be thoroughly rinsed at this point, and you may have
to do this several times to remove all the bubbles. Then return
them to the pan, cover with water and bring to a boil again. After
the second boil, allow them to sit for at least an hour off the
heat to soak. Then drain all the water and rinse them again. After
they are drained, they are ready to use in this recipe, and excess
beans can be frozen at this time.
Put the onion,
garlic, and fresh parsley in a food processor and process until
the onion is minced (or you could mince these by hand). Put the
drained beans in a large bowl and mash them with a large wooden
spoon. If they don't mash easily, you may want to put them in a
large food processor, but they should be soft enough to do with
a spoon. Add the parsley, salt, cumin, coriander, baking powder,
and pepper and mix thoroughly. Add the garbanzo flour and combine.
Add the kasha last, and combine. Allow this mixture to stand for
1 hour. If the dough is too dry, you can add a few drops of water;
if it is too wet, you can add more garbanzo flour.
Form into little
patties 1/3 inch thick and 1-1/2 inches round. Or, you can form
them into balls the size of walnuts. Deep-fry in a wok at 350-375°
until toasty brown and crunchy on the outside, about 4 minutes.
Serve with pita bread, chopped cucumbers, chopped tomato, Romaine
lettuce, Greek salad dressing, and a lemon-tahini sauce.
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