Large, flat green beans with a creamy, slightly bitter flavor, popular in Mediterranean and Middle Eastern cuisines.
Substitutes
Lima Beans — 1:1. Lima beans share fava's large, flat shape and creamy, starchy texture when cooked, with comparable protein content. They lack fava's distinctive slight bitterness from L-DOPA compounds found in the skin, resulting in a milder, sweeter flavor that works seamlessly in pasta dishes, salads, and purees.
Edamame — 1:1. Both are fresh green legumes with a sweet, slightly nutty flavor profile. Edamame has a firmer bite and higher protein density than fava beans, making it a satisfying swap. Works well as a side dish or folded into grain bowls and salads, though edamame lacks fava's delicate, buttery creaminess when cooked.
Cannellini Beans — 1:1. Cannellini beans offer a similar creamy interior when cooked, with a milder, less earthy flavor than fava beans. They hold their shape well in soups, cassoulets, and salads, though they lack fava's distinctive green color and slight bitterness. A reliable swap in Italian and Mediterranean preparations.
Chickpeas — 1:1. Chickpeas have a similar buttery, nutty quality and hold their shape well in salads, stews, and dips. The texture is slightly firmer than fava beans.