|Chickpeas||1 Cup (16 tbs), soaked|
|Fava beans||1 Cup (16 tbs), soaked|
|Cilantro||1 1⁄2 Cup (24 tbs)|
|Parsley||1⁄2 Cup (8 tbs)|
|White onion/Yellow onion||1 Large, cut into 4|
|Garlic||8 Clove (40 gm)|
|Ground coriander||2 Tablespoon|
|Ground cumin||1 Tablespoon|
|Cayenne pepper||1⁄2 Teaspoon, ground (Optional)|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Salt||3 Teaspoon (to taste)|
|Vegetable oil||2 Cup (32 tbs) (deep frying)|
1. Soak the chickpeas and fava beans in water overnight and drain.
2. Prepare the other ingredients according to the list.
3. In a food processor, blend coarsely chickpeas and fava beans separately and transfer them into a large bowl.
4. In the processor, put cilantro, parsley, onion and blend till smooth paste.
5. Halfway during the blending add garlic cloves and continue blending till smooth.
6. Transfer it into the bowl with the peas and mix well till well combined.
7. Add coriander powder, cumin, cayenne pepper, bread crumbs and salt and mix till incorporated.
8. Put baking soda and baking powder and continue mixing till combined. If the dough is crumbly add flour and mix well. Allow to sit for 10 minutes.
9. Meanwhile heat vegetable oil in a deep pan to medium heat.
10. Shape the falafel using either the falafel scoop or 2 spoons. Put it into the oil carefully.
11. Fry till it turns light golden brown and transfer onto a paper towel to drain off excess oil.
12. In a serving platter, serve the falafel fresh as a sandwich or with tahini sauce as dip.
Always make falafel right before serving to retain its fluffiness.
Falafel dough can be frozen for a month, but do not add baking powder and baking soda.