Eggless Cilantro-Lime Roasted Broad Beans
Roasted broad beans are one of those snacks that genuinely surprise people — crunchy, deeply savory, and impossible to stop eating once you start. Canned fava beans get tossed in olive oil and a bold spice blend of cumin, smoked paprika, garlic powder, and a hit of cayenne before hitting a hot oven until they turn golden and crisp. The real magic happens at the end, when a squeeze of fresh lime juice, bright zest, and chopped cilantro get tossed over the hot beans straight out of the oven, locking in that zippy, herbaceous flavor. Patting the beans completely dry before roasting is the key step that takes them from soft and chewy to genuinely snackable. Everything in this recipe is naturally plant-based and free from eggs, so there's no need to scan labels or swap anything out — it just works as written. Serve them as a party snack, a crunchy salad topper, or an afternoon pick-me-up that actually has some protein behind it.
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Learn more →Ingredients
4 servings
- 2 cans (15 oz each) broad beans (fava beans), drained and rinsed
- 2 tbsp extra virgin olive oil
- ¾ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp fine sea salt
- ⅛ tsp cayenne pepper (optional)
- 1 tsp lime zest (from about 1 lime)
- 1 tbsp fresh lime juice
- 2 tbsp fresh cilantro, finely chopped
Instructions
- 1
Preheat the oven to 400°F (205°C). Spread the drained broad beans on a clean kitchen towel or several layers of paper towels and pat thoroughly dry — the drier the beans, the crispier they will roast.
- 2
Transfer the dried beans to a large mixing bowl. Add the olive oil, cumin, smoked paprika, garlic powder, salt, and cayenne (if using), and toss until every bean is evenly coated.
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