These roasted broad beans are oil-free, vegan and protein-packed! Coated in delicious spices, they make for a crowd-pleasing cheesy snack you can serve during parties or top salads and soups with.
Cheesy, crispy and salty snacks that are actually good for you? Count us in! These oil-free roasted broad beans are our latest obsession for evening snacking.
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Especially if you find it difficult to eat enough healthy legumes, snacking on roasted broad beans is a great idea.
As for these roasted broad beans (sometimes also called fava beans), they need minimal prep time in the kitchen and are roasted in the oven to crunchy perfection!
You can use canned, cooked or frozen broad beans for this recipe or play around with the coatings!
- Healthy homemade snack
- Weight-loss friendly & heart-healthy
- Crispy and so flavorful
- High in protein & fiber
- Customizable & easy to make
Roasted broad beans can be made together with kids, spiced to your liking and used in so many ways!
And all you need, besides the beans themselves, are a few pantry spices, a baking sheet and a mixing bowl.
How to make roasted broad beans
Start by preheating your oven and lining a baking sheet with parchment paper or using a silicone baking mat.
Drain & dry your broad beans
To make your roasted broad beans really crispy, rinse them under running water and then pat them dry with a clean towel or paper towel.
Arrange them on your prepared baking sheet in a single layer and bake them for 25 minutes.
Whisk & coat
Add all of the ingredients for your coating to a medium-sized bowl and whisk until it’s well combined.
Our recipe calls for lemon juice, nutritional yeast, paprika, garlic powder, black pepper and salt. We’ll share more flavoring options with you below!
Put your dry-roasted broad beans to the bowl with the spices and mix until they are evenly coated.
Roast to perfection
Place the coated fava beans back on the baking sheet, arranged in a single layer, and roast them in the oven for 15 more minutes until they are crispy.
Check in after 10 minutes to be sure they don’t burn! Remove the baking sheet from the oven and let your roasted fava beans cool for a few minutes before enjoying them.
Tips for this recipe
Storage & serving suggestions
Roasted broad beans are wonderful as a quick snack just as they are! Any leftovers can be stored in a lidded, not airtight, container.
They keep well at room temperature for around 5 days.
You can also add them on top of vegan bowls, over plant-based soups or put them inside sandwiches!
The crispy roasted fava beans are great snacks at any party and are appreciated in cold vegan lunchboxes to keep them nut-free if needed.
Remove skins if wanted
If you don’t mind the extra work, some people prefer their roasted fava beans to be without any shells for an even crispier result.
You can gently squeeze every single broad bean on its rounded edge and push the inner bean out. This process is rather painless but requires a bit of extra time.
Other seasoning ideas
The sky’s the limit when it comes to flavorful coatings for roasted beans! We enjoy everything from smoked paprika and oregano or thyme to curry, garam masala, balsamic vinegar and soy sauce.
You can also add olive oil to your marinade for the beans if you don’t necessarily want them to be oil-free.
More easy vegan snacks
If you liked our recipe for cheesy roasted broad beans, we’re positive you’ll like the following snacks as well!
Did you try our oil-free roasted broad beans and like them? Be sure to leave a comment and rating below, we’d love to know! Don’t forget to Pin this recipe here and share it with your friends.
- 2 15-oz cans cooked fava beans
- 3 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon black pepper, freshly ground
- 2 teaspoons salt
- Preheat the oven to 400° F (200° C) and line a baking sheet with parchment paper.
- Drain and rinse the broad beans, then transfer them into a clean towel. Pat them until they are reasonably dry.
- Arrange the dried broad beans in a single layer on your prepared baking sheet and place them in the oven.
- Bake for 25 minutes while whisking together the ingredients for the coating in a medium-sized bowl: lemon juice, nutritional yeast, paprika, garlic powder, black pepper and salt.
- Once the 25 minutes have elapsed, add the dry-roasted fava beans to the coating in the bowl and mix well.
- Now, place them back on the baking sheet in a single layer and roast them for 15 more minutes, until crispy.
- Remove the baking sheet and let them cool for at least 10 minutes before eating!
- You can also use frozen broad beans. Just place them under running warm water until they reach room temperature or let them de-frost otherwise.
- Feel free to remove their skins before roasting them if you prefer a crunchier texture.
- Watch your roasting broad beans in the oven for the last 10 minutes or so as they can go from crispy to burned rather quickly.
- You can let the freshly baked beans cool for about an hour before snacking them so they become crispier.
- Find more flavoring ideas in the article above!
Nutrition Information:Yield: 6 Serving Size: ⅙ recipe
Amount Per Serving: Calories: 116Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 727mgCarbohydrates: 21gFiber: 6gSugar: 2gProtein: 8g
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!