mezzomediDried fava
Dense and earthy dried fava bean, base for purées and falafels.
Dried fava beans are protein and starch-rich legumes, offering a creamy texture after cooking. Mild and slightly floury in the mouth, they play a fundamental role in the cuisines of the Levant and North Africa. Essential in Mediterranean cuisine, they lend themselves equally well to purees and stews.
Best pairings
Olive oil Classic87%Olive oil binds all flavors and enriches the creamy texture of dried fava beans.
Extra virgin olive oil Classic84%Dried fava bean purée with olive oil (ful, Santorini fava).
Lemon Classic82%Lemon, a bright accent for ful medames and fava bean purée.
Coriander seed Classic81%Mediterranean-Middle Eastern spice that soothes and flavors fava beans.
Garlic Classic80%Garlic and dried fava beans in ful and falafel.
Chickpea Classic79%Related legume alliance in Maghrebi and Levantine blends and stews.
Onion Classic78%Onion on Greek fava (split pea purée).
Flat-leaf parsley Classic76%Parsley on ful medames.
Tomato Classic76%Tomato on Egyptian ful medames.
Black pepper Classic75%Ancient black pepper accentuates the earthy umami of fava beans.
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FAQ
What goes with dried fava?
Dried fava pairs especially well with olive oil, extra virgin olive oil, lemon, coriander seed and garlic. Olive oil binds all flavors and enriches the creamy texture of dried fava beans.
What can I substitute for dried fava?
If you don't have it, try: chickpea, white bean, green lentil.