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Split Fava Beans are tasty, versatile and easy to cook - they don’t even need soaking.
Use our Split Fava Beans to make dal, falafel or hummus - or add a handful or more to soups, stews or curries. The beans get softer and softer the longer they're cooked.
Egyptian Falafels - or Ta'amia
Collected Fava Bean Recipes from around the web
Browse all our recipes for split fava beans
Split fava beans don't need soaking and cook down to a very soft consistency.
To cook simply cover the beans with water or stock, boil for 10 minutes then simmer, braise or roast for 20-30 minutes more. Pre-soaking speeds up cooking but isn't essential. The beans will get softer and softer as they cook.
Cooking times for dried pulses will be longer at higher altitudes and when cooking with hard water or older pulses.
Adding bicarbonate of soda during soaking and/or cooking will soften the pulses and reduce the cooking time.
Cooked pulses can be used immediately or frozen for later use.
Fava Beans (Broad Beans)
No Allergens
| Typical values | Per 100g |
| Energy | 1201kJ (286kcal) |
| Fat | 2g |
| of which saturates | 0.5g |
| Carbohydrate | 28.3g |
| of which sugars | 2.6g |
| Fibre | 28.2g |
| Protein | 24.7g |
| Salt | 0g |
Delicious, nutritious and good for the soil, fava beans are a variety of broad bean, Vicia faba, left to ripen and dry before harvest. They’re also known as field beans, horse beans, Windsor beans or ful.
Britain's original bean, fava beans have been grown and eaten here since the Iron Age.
Suitable for vegans and vegetarians
