fava bean falafel burgers with cucumber yogurt sauce
If you buy fresh fava beans, you'll need to peel and cook them. To do this, remove the beans from the pods and cook in boiling salted water until just tender. Depending on the size of the bean, this should take 2 to 8 minutes. Drain and transfer to a bowl of ice water. When cool, slip the skins off the beans and proceed with the recipe. Some grocers also sell fresh or frozen peeled favas. If you can't find favas, substitute frozen lima beans.
Start to finish: 1 hour (30 minutes active)
4 tablespoons extra-virgin olive oil, divided
1/2 cup finely chopped yellow onion
1 1/2 teaspoons minced garlic, divided
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon hot smoked paprika or cayenne pepper
1 3/4 cups shelled peeled fresh fava beans or frozen lima beans (thawed)
1 large egg, lightly beaten
2 tablespoons tahini (stir well before measuring)
Kosher salt and ground black pepper
1 cup plain non-fat Greek yogurt
4-inch slice seedless cucumber, coarsely grated (about 1/2 cup, packed)
3/4 cup panko breadcrumbs
In a large skillet over medium, heat 1 tablespoon of the oil. Reduce the heat to medium low, add the onion and cook until softened, about 5 minutes. Add 1 teaspoon of the garlic, the cumin, coriander and paprika, then cook for 1 minute, stirring. Transfer to a medium bowl.
In a food processor, pulse the fava beans just until they are coarsely chopped. Transfer 1/2 cup of the chopped favas to the onion mixture.
To the food processor, add the egg, tahini, 1/2 teaspoon of salt and pepper to taste. Process the mixture until finely ground, then stir it into the onion mixture. Cover the mixture and chill it for 30 minutes.
While the mixture is chilling, in a small bowl combine the yogurt, the remaining ½ teaspoon garlic, the cucumber and salt to taste. Set aside.