Faba Nuts
This traditional crunchy snack is popular throughout Northern Africa and the Middle East. They are simple to prepare and provide a tasty alternative to the salted nuts often served with drinks.
| Serves: | 6 |
|---|---|
| Preparation: | 1 hour |
| Cooking: | 20 - 25 mins |
| Legume Lead-In: | Soak whole or split dried faba beans overnight in three times their volume of water. Beans should be consistent size for even frying. Kabuli chickpeas can also be used as a substitute or combine the two types when done for a tasty medley. |
Ingredients
- Desired quantity of faba beans and / or kabuli chickpeas
- Olive oil
Seasoning
- Garlic salt
- Chicken salt
- Black pepper
- Cayenne pepper
- Chilli powder
- Cumin and / or coriander
Instructions
- Deep fry in very hot olive oil. Caution: Cover pot while faba beans are frying or be prepared to clean your entire kitchen! Some pop like popcorn.
- Cooking time varies according to bean size. Try a few first to get the precise cooking time - our testers found 2 minutes was too short and 3 minutes too long for their conditions. The bean should reach consistency of a roasted chestnut.
- When cooked, spead on paper towel to absorb excess oil.
- Lightly salt or spice as desired.
- Once cooled, Faba Nuts will remain crisp in airtight container.
