Canola oil, for frying
6 corn tortillas
Kosher salt, to taste
3 whole coriander seeds, toasted and lightly crushed
2 teaspoons whole cumin seeds, toasted and lightly crushed
4 tablespoons olive oil, divided
1 cup shelled raw fava beans (about 1 pound in their pods)
2 avocados, pitted
½ cup sour cream
3 tablespoons fresh lime juice, divided
½ pound snap peas (about 3 cups)
1 small white onion, finely chopped (about ⅓ cup)
⅓ cup cilantro leaves
½ cup toasted coconut flakes
1 teaspoon Aleppo pepper
1. Line a sheet tray with two layers of paper towels. Attach a deep-fry thermometer to a large, heavy shallow saucepan. Pour enough oil until it reaches a depth of 1 inch and warm over medium heat until the thermometer reads 360° to 375°. Working in 3 batches, fry the tortillas, turning often, until they are crisp and light golden brown, 1½ to 2 minutes per batch. Using tongs, transfer the fried tortillas to the lined sheet tray and immediately season with salt while still warm. Set aside.
2. In a small bowl, combine the coriander and cumin with 3 tablespoons of the olive oil and set aside.
3. Prepare a large ice bath. Bring a large pot of salted water to a boil. Add the fava beans and blanch for 1½ to 2 minutes. Using a slotted spoon, transfer the beans to the prepared ice bath. Drain well and peel. Place them in a medium mixing bowl.
4. Add the avocado, sour cream, 1½ tablespoons of the lime juice to the fava beans and season generously with salt. Using a potato masher, smash the mixture to a coarse purée. Set aside. Make 2 cups.
5. Working in 2 batches, heat 1½ teaspoons of the olive oil in a large heavy-bottomed pan, preferably a cast-iron skillet, over medium-high heat. When the oil is beginning to smoke, add half the snap peas and let them sit in the oil until charred on the bottom, then toss. Continue to cook until the snap peas are charred on both sides, 2 to 3 minutes. Repeat with the remaining olive oil and snap peas.
6. Transfer the snap peas to a mixing bowl. Season with salt and toss with the white onions, cilantro and remaining lime juice.
7. Spread the avocado and fava mash onto each tostada. Top with the snap pea mixture and garnish with coconut flakes and a drizzle of the coriander and cumin oil. Sprinkle on a pinch of Aleppo pepper and serve.