|Chickpeas/Garbanzo beans||1 Cup (16 tbs) (Raw)|
|Fava beans||1 Cup (16 tbs), shelled (Raw)|
|Onions||1⁄2 Cup (8 tbs), chopped|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Cilantro/1 tablespoon powdered coriander||1 Tablespoon|
|Ground cumin||2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Red pepper||1⁄4 Teaspoon|
|Baking soda||1 Teaspoon|
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
|Lemon juice||3 Tablespoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), pressed|
|Chopped radishes||1 Cup (16 tbs)|
|Parsley||1 Tablespoon, finely chopped|
|Chopped mint||1 Tablespoon|
Soak the beans in water for about twenty-four hours.
Drain and rinse.
Puree in a food processor or blender.
Transfer to a mixing bowl.
Add all the remaining falafel ingredients, mixing well until creamy and smooth.
If the batter is too thin, add a little bread crumbs.
Cover and refrigerate at least four to six hours.
Heat enough oil in a deep saucepan to reach a depth of about two inches.
Shape the falafel mixture into flat rounds, about one and a half inches in diameter.
Carefully drop them into hot oil, not more than one layer at a time.
Do not crowd.
If they are browning too quickly, reduce the heat.
Fry on both sides until golden brown.
Drain on paper towels.
To prepare the sauce, combine all the ingredients in a mixing bowl, blending well.
Cut the pita breads in half and fill with three falafel rounds.
Add some of the chopped vegetables.
Drizzle with two tablespoons of the tahini sauce.
Delicious picnic fare.