Whats the difference between making falafel with fava beans or chick peas?
In some parts of the Middle East and in Israel they use both, and the fava beans will give a richer taste, they are known a Foule, like chickpeas high in fiber and iron, a low in sugar so diabetics can use them. I actually buy a can of them together here in Canada and run them in my food processor to break them up, then I use a bit of a bulk falafel mix, grated onion, fresh parsley, cumin and some chickpea flour, salt and white pepper, olive oil and a bit of hot water (this binds the flours and beans quicker) let it sit for 15 minutes and I do not fry, but pan toast in a non stick pan, and make enough to have for a fe days and warm them in the microwave , but I like them with the 2 beans, more of a denser nuttier flavour.
