Falafel with Tahini sauce
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1½ cups dried, peeled fava beans (skinless* split broad beans), soaked in cold water for 24 hours, or use frozen and thawed.
1/3 cup dried chickpeas, soaked in cold water for 24 hours.
1 yellow onion, finely chopped.
¼ cup minced parsley.
¼ cup minced cilantro.
2 garlic cloves, minced.
1 tsp ground cumin.
1 tsp baking soda or baking powder.
1 tsp salt.
½ tsp ground coriander.
1/8 tsp cayenne pepper.
Vegetable oil, for frying.
Tahini Sauce, for serving.
Pita bread, for serving, optional.
Cooking Steps
Drain and rinse both the fava beans as well as the chickpeas.
Combine both beans in the bowl of a food processor, along with the onion, parsley, cilantro, garlic, cumin, baking soda, salt, ground coriander, and cayenne, and pulse, scraping down the sides of the bowl as necessary, until a coarse paste is formed.
Add a tablespoon or two of water if needed to make the paste hold together. You will have to remove the lid of the processor and check this by pressing some of the mixture together between your fingers. Add a bit more water if necessary. Transfer to a bowl and set aside to rest for about 30 minutes.
Preheat at least 3 inches of oil in a saucepan or a deep fryer to 350 °F (180 °C).
Scoop the fava-chick pea mixture into 1 to 2-tablespoon increments and, using your hands, shape into balls or patties about 1 to 2-inches in diameter; or use a small 1 ounce ice cream scoop. Gently lower the falafel balls into the hot oil (these are fragile do not drop them or they will fall apart.) Fry the falafel in batches until crisp and brown, turning to promote even browning, 2 to 2 1/2 minutes. Transfer to paper-lined plates to drain briefly before serving with Tahini Sauce.
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