These gorgeous fava bean flowers (broad beans to some of you) are edible. Not only can you eat them, you can enjoy eating them. That's important in an edible flower, as Renee Shepherd once said when asked about such things, "There are a lot of edible flowers; whether or not they're tasty is another thing."
Fava beans have a lot of wonderful purposes in the garden. They are a great cover crop. You can sow them in the autumn here in coastal central California, and while they are growing all winter and early spring, they are improving your soil. They do this by "fixing nitrogen." That means that they somehow grab hold of the nitrogen in the air and infuse it into the soil. The roots also improve the texture and "tilth" of your soil as well.
You can start cutting the tops of the favas after they get about four or six inches tall. The tender greens can be used in salads, soups, or stirfried. When cut down to a node (a point at the stem where a branch juts out), the fava will then grow two shoots to replace the first one. When you do that, you get a bushier plant and ultimately more flowers. And of course, when you get more flowers, you get more beans.
After the long fava pod forms, you can eat the interior bean as well after it's been shucked. Eat it raw when small, cooked when mature, or even dry it for reconstitution and cooking later. There are few plants with so many uses. They also look lovely in the garden!