You can divide people for those who eat fava beans with skins and for those, who peel them. Personally, I prefer to peel them, as they are more creamy and delicate without the skins. I must admit, and I'm a little bit ashamed of that, I was throwing fava bean's skins away. I haven't been awared, until recently, they are so rich in vitamins and substances which help to clean our intestines.
But you learn all your life so now, I'm saving all fava bean's peels and use them in my cooking. The simplest idea is to make a little fritters. Here, I combined them with a bit of courgette, sundried tomatoes and halloumi cheese- they turned out really tasty. They are a great idea for lunch or a picnic- you can serve them with garlic sauce ot tzatziki.
Makes about 15 fritters
- 70 grams fava bean's skins
- 80 grams courgette, grated rougly
- 1 egg
- 4 tbsp flour
- 2 tbsp bread crumbs
- 5-6 sundried tomatoes, in oil
- 70-80 grams halloumi cheese, grated roughly
- 4 Tbsp green parsley, chopped
- 1 Tbsp chive, chopped
- 1 Tbsp fresh basil leaves, chopped
- 1 Tbsp dill, chopped
- 1 clove garlic, rougly chopped
- salt, pepper
- olive oil
Put some salt on your grated courgette and set aside. After a few minutes, drain as much liquid as you can.
Place courgette, fava bean's skins, egg, flour and breadcrumbs in a food processor and blend them to get a quite fine consistency. Transfer them to a bowl.
Chop sundried tomatoes quite finely. Add them to the bowl.
Add chopped herbs and spices.
Grate haloumi cheese and mix it in the rest of ingredients.
Heat 2 Tbsp of olive oil on a pan. Using a spoon make small and flat fritters.
Fry them for a few minutes on a low/medium heat until golden and crispy from both sides.
Transfer them on a kitchen towel and drain the excess of oil.
Serve them hot or warm with the sauce of your choice.
I recommend tzatziki or any other yogurt and garlic sauce.