Broad beans

[kyrie]

Hello all,

G'day,
Apart from being able to smash young peeled green broadbeans (not the dried ones, but the ones you shell out of the pod) after they've been blanched and make them into a dip to use on bruschetta, I was just reading an article that said that they could be used to make falafels.

These are also known as fava beans.

"A Word of Caution - there is a very rare disease called favism, which is a serious reaction to eating raw fava beans or breathing their pollen. The disease affects some people of Mediterranean descent. The risk of eating cooked fava beans is small."

Quote from: www.oceanmist.com/favabeans.htm


I guess blanching them quickly is better than favism

"When broad beans are very young - about the size of a five-cent piece - they can be eaten freshly podded, with their skin intact."

Quote from: http://www.smh.com.au/news/steve-manfredi/broad-beans/2005/09/08/1125772626051.html

Now since I am not a real big fan of chickpeas, this sounds great.

Could any of you bright sparks tell me what d'ya reckon?

I even looked on wikipedia. Where's Raw Priestess when you need her???
Oops sorry mods, if this offends.

Now any kitchen wizards care to volunteer to dream up a recipe??

Preety Please!!! ????

Carla

[Veganforlife]

Hey there. I believe I read somewhere that the reason raw beans are not used very often is because they are very hard on the digestive system? And blanching/steamin is processing them. I personally stay away from beans.