Moroccan · Snack
Crunchy Roasted Fava Beans (Fèves Grillées)
Dried broad beans roasted or fried until hard and crunchy, salted and sometimes dusted with cumin, are a rustic Moroccan snack and a favourite with a glass of tea or, for some, an aperitif. Deeply savoury and satisfyingly crunchy, they are the kind of thing that keeps for weeks and vanishes in an evening.
- Prep
- 480 min
- Cook
- 35 min
- Total
- 515 min
- Serves
- 6
- Level
- Medium
Ingredients
- 300 g dried whole fava (broad) beans
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp ground cumin (optional)
- 1/2 tsp paprika (optional)
- Pinch of chilli powder (optional)
- Water, for soaking
Method
- 1
Soak overnight
Soak the dried fava beans in plenty of cold water for at least 8 hours or overnight so they soften enough to roast evenly.
- 2
Drain and dry
Drain and dry the beans thoroughly on a towel.
- 3
Oil and season
Toss with the olive oil and salt, and the cumin if using, until lightly coated.
- 4
Roast until crunchy
Spread on a tray and roast at 180°C for 30–35 minutes, stirring often, until deep golden and crunchy all the way through.
- 5
Cool
Cool completely — they harden and crisp as they cool. Store in an airtight jar.
Chef's tips
- The overnight soak is essential; unsoaked beans stay rock-hard and roast unevenly.
- Roast until genuinely crunchy through the middle, not just coloured outside.
- A dusting of cumin or a little chilli turns them into a spicier, more addictive nibble.
Frequently asked questions
Do I peel the fava beans?
For this snack the whole bean is usually roasted with its skin, giving the characteristic crunch. Split, skinned favas roast faster and are more delicate if you prefer.
Are these the same as the beans in bissara?
They start from the same dried favas, but bissara uses skinned split beans simmered into a purée, while this snack roasts whole beans until hard and crunchy.