I bought some dried, split fava beans a couple of weeks ago, thinking I would make the crisp-fried ones you buy as a snack in various European countries, especially Spain, Portugal, and Italy (in my experience); you sometimes see them in stores here (especially Portuguese ones) as well.
Then I realized I didn’t know how to make them. It had to be one of two things: either you soak them, boil them, and then roast or fry them, or you just soak them and roast or fry them. The internet was no help–as usual, you get conflicting advice from sources you have no reason to trust–so I talked it over with Kerri, who had never done this with favas either. We’d both roasted cooked chickpeas until they were crisp (I love that; we have a recipe for it in the Food Matters Cookbook), but these seemed different. Continue reading