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Fava Spinach Cakes

fava spinach cakes

I love fava beans and whenever I see a bag of frozen favas I pick up a bag hoping to come up with some new delicious stewy dish. The only problem is my husband is not as big a fan. He tolerates them in my Lamb, Fava stew, but this time I decided to try something different. I combined the fava beans with spinach and spices and some chickpea flour based on a recipe from Yotam Ottolenghi, they are almost like a lava falafel but made as patties. They were big a hit, but next time I might add some fresh mint and they would be great served with labaneh.

  • Duration
  • Cook Time
  • Prep Time
  • 8-10 patties ServingsServings


  • 1 14 oz. bag frozen fava beans, defrosted (peeled if they still have the outer shell)
  • 1 bunch fresh spinach, blanched in boiling water for 1 minute or 10 oz. frozen spinach, defrosted and strained
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon fennel seeds, ground
  • 1/4 cup fresh cilantro
  • 1/2 green chile, like serrano
  • 3 garlic cloves
  • 1/4 cup chickpea flour
  • salt and pepper to taste
  • oil to fry


Combine all ingredients except for chickpea flour and oil in a blender or food processor.  Pulse until finely chopped and combined. Pour into a large bowl and mix in chickpea flour.  Taste for salt and pepper.

Heat a medium frying pan over high heat. Add oil.  Once hot, shape mixture into golf ball size rounds and place in pan.  Flatten with a fork and fry until golden, about 2 minutes, flip and cook on the other side.

Remove to a paper towel and repeat until all patties are cooked.

If you prefer your patties a bit firmer you can put them in a 350 degree oven for 10 minutes.  They can also be made ahead and reheated in the oven this way.