📝 About This Recipe
Transform humble broad beans into a sophisticated, addictive snack that rivals any gourmet chip. These fried fava beans are a staple in Mediterranean and Middle Eastern street food culture, celebrated for their incredible crunch and buttery interior. Tossed in a vibrant blend of smoked paprika and cumin, they offer a satisfyingly savory bite that is perfect for pairing with a cold drink or as a textured topper for creamy hummus.
🥗 Ingredients
The Beans
- 2 cups Dried Fava Beans (whole, skin-on dried broad beans)
- 1 teaspoon Baking Soda (added to soaking water to soften skins)
- 6 cups Water (for soaking)
For Frying
- 1 quart Neutral Oil (Grapeseed, Canola, or Sunflower oil for deep frying)
Signature Spice Blend
- 1.5 teaspoons Fine Sea Salt (adjust to taste)
- 1 teaspoon Smoked Paprika (Pimentón de la Vera recommended)
- 1/2 teaspoon Ground Cumin (toasted if possible)
- 1/2 teaspoon Garlic Powder (for savory depth)
- 1/4 teaspoon Cayenne Pepper (optional, for a hint of heat)
For Garnish
- 1 Fresh Lemon (cut into wedges)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Place the dried fava beans in a large bowl and cover with 6 cups of water. Stir in the baking soda and soak for at least 12-18 hours; this is crucial for the beans to expand and the skins to become edible.
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2
Drain the beans in a colander and rinse thoroughly under cold running water. Sort through them to remove any stones or debris.
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3
Transfer the beans to a large pot of boiling water and parboil for 8-10 minutes. They should be slightly softened but still firm in the center. Do not overcook or they will fall apart during frying.
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4
Drain the parboiled beans and spread them out in a single layer on a large baking sheet lined with clean kitchen towels or several layers of paper towels.
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5
Pat the beans vigorously until they are completely dry. Moisture is the enemy of crispiness; any water left on the beans will cause the oil to splatter dangerously.
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6
In a small ramekin, whisk together the sea salt, smoked paprika, cumin, garlic powder, and cayenne pepper. Set aside.
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7
In a heavy-bottomed pot or Dutch oven, heat the neutral oil to 350°F (175°C). Use a deep-fry thermometer to ensure accuracy.
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8
Carefully lower about 1/3 of the beans into the hot oil using a slotted spoon. Working in batches prevents the oil temperature from dropping too low.
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9
Fry the beans for 5-7 minutes. Stir occasionally to ensure even browning. The beans will begin to float and turn a deep golden brown when they are nearly done.
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10
Listen for the 'crunch' sound—when the bubbling subsides and the beans feel light and hard against your spoon, they are ready.
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11
Remove the beans with a wire spider or slotted spoon and transfer them immediately to a bowl lined with fresh paper towels to drain excess oil.
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12
While the beans are still hot and glistening with a tiny bit of oil, sprinkle them generously with the spice blend. Toss well to coat every bean.
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13
Repeat the frying process with the remaining batches, ensuring the oil returns to 350°F before adding more beans.
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14
Allow the beans to cool for at least 10 minutes. As they cool, the residual heat will finish drying out the center, making them even crunchier.
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15
Transfer to a serving bowl, garnish with chopped parsley, and serve with lemon wedges on the side for a bright acidic finish.
💡 Chef's Tips
Ensure the beans are bone-dry before frying to prevent oil splatter and ensure maximum crunch. Don't skip the parboiling step; it ensures the interior of the bean is cooked through before the exterior browns. If you prefer a lighter snack, you can use frozen (thawed) fava beans, but the texture will be less airy than the dried-and-soaked version. Store any leftovers in an airtight container at room temperature for up to 5 days; avoid the fridge as it will make them soggy. If the beans lose their crunch, refresh them in a 350°F oven for 5 minutes.
🍽️ Serving Suggestions
Pair with a crisp, cold Lager or a dry Mediterranean Rosé. Serve as a crunchy garnish on top of a creamy bowl of Hummus or Baba Ganoush. Mix with toasted almonds and dried cranberries for a sophisticated homemade trail mix. Serve alongside a platter of olives, feta cheese, and warm pita bread. Enjoy as a high-protein alternative to croutons on a Greek salad.