Do you have dry fava beans let’s make falafel ???? super easy yummy ????
Dry fava beans 400 g
Soaked in water ???? for 3-4 hours
Drained and ready to use
Some parsley ????
3-4 garlic ????
1 onion ????
Use a food processor and grind all the ingredients until soft
Add 3 spoon coriander
2 spoons whole coriander
2 spoons salt
Some red chilli ????
Mix all up until soft and fluffy
Use a bread maker to help or just using your hand it may take some time
Seared Sea Scallops With Fresh Fava Bean Puree
Seared Sea Scallops With Fresh Fava Bean Puree
2.5 pounds fresh fava beans, shelled
1/4 cup chicken broth, homemade or low-sodium canned
1/3 cup heavy cream
1.75 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
2 teaspoons olive oil
1 1/2 pounds sea scallops
1 tablespoon fresh lemon juice
4 teaspoons coarsely chopped Italian parsley
PREPARATION
Blanch the fava beans in boiling water until soft, about 8 minutes. Drain and cool. Place beans and place in a food processor. Puree. Add the broth, cream, salt and pepper. Process until smooth. Scrape into a saucepan and warm gently over low heat.
Brush the remaining 2 teaspoons of oil over a large cast-iron skillet and place over medium-high heat. Pat the scallops dry with a paper towel. Place in the skillet and sear until browned and just cooked through, about 1 minute a side. Sprinkle with lemon juice and salt and pepper to taste.
Mound about 1/3 cup of fava bean puree onto the centers of 8 plates. Top with scallops. Scatter the mushrooms over the scallops and sprinkle with parsley. Serve immediately.
what we always wanted to know about fava beans
#Favabeans, also known as #broadbeans, are a type of #legume that have been cultivated for thousands of years. They are a staple food in many Mediterranean and Middle Eastern countries, and are also popular in parts of Asia and Africa.
#Fava #beans have a long, green pod that contains several beans. The beans themselves are large, with a thick, inedible outer skin that must be removed before eating. The beans inside are a pale green color and have a creamy texture and a nutty, earthy flavor.
Fava beans can be eaten fresh when they are in season, usually in the spring and early summer. They can also be dried and stored for use later in the year. Fresh fava beans are often used in salads, and can also be steamed or boiled as a side dish. They can also be pureed and used as a dip or spread, similar to hummus.
Dried fava beans are often used in stews, soups, and other hearty dishes. They can also be ground into a flour and used to make traditional Middle Eastern and Mediterranean dishes such as falafel and ful medames.
One of the most popular ways to prepare fava beans is by removing the beans from the pod and then boiling or steaming them until tender. After that, the tough outer skin is removed to reveal the tender bean inside. These beans can be eaten as is, or used in a variety of dishes such as stews, soups, and pasta dishes.
Another popular way to prepare fava beans is to sauté them with olive oil, garlic, and herbs. This simple preparation brings out the natural flavors of the beans and makes them a delicious side dish.
Fava beans can also be used as an ingredient in other dishes, such as omelets, frittatas, and quiches. They add a creamy texture and nutty flavor to these dishes.
In #Mediterranean and #MiddleEasterncuisine, fava beans are often used in traditional dishes such as ful medames, a stew of fava beans, olive oil, lemon juice, and various spices. This dish is often served as a breakfast food in Egypt and throughout the Middle East.
Fava beans can also be used to make falafel, a deep-fried patty made of ground fava beans, chickpeas, and spices. #Falafel is a popular street food in many Middle Eastern countries, and can be served as a sandwich or with a salad.
In conclusion, fava beans are a versatile and delicious legume that can be used in a variety of dishes. They have a creamy texture and nutty, earthy flavor that makes them a great addition to salads, stews, soups, and pasta dishes. They are also an important ingredient in traditional Middle Eastern and Mediterranean dishes such as falafel and ful medames.
Liver And Onions Is Great When Cooked Properly
#shorts #beef #liver
Liver is one of the most nutrient dense foods on the planet and when cooked correctly its not nearly as bad as everyone makes it out to be!!
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