Makes approx. 60 falafels

INGREDIENTS

• 1 cup dried split fava beans (sold with the peel removed), soaked overnight in 3 cups cold water
• 1 cup dried chickpeas, soaked overnight in 3 cups cold water
• 1 cup fresh cilantro
• ½ cup fresh parsley
• 1 medium onion, finely chopped
• 1 green onion
• 6 cloves garlic, minced
• 1 small potato, peeled and boiled
• 1 Tbsp ground coriander
• 1 Tbsp ground cumin
• 1 tsp cinnamon
• 1 tsp allspice
• 1 hot red chili, finely chopped
• 1 tsp pepper
• 1 Tbsp salt
• 1½ tsp baking soda
• ½ cup sesame seeds
• Peanut oil for deep-frying
• Pita bread
• Tahini and parsley sauce
• Sliced tomatoes
• Fresh parsley and mint

INSTRUCTIONS

1. Drain the fava beans and chickpeas, place in a food processor and pulse until they are coarsely ground.
2. Add the rest of the ingredients (except for the baking soda) and mix until fully combined. Don’t overprocess the mixture because you need to keep some texture.
3. Cover and refrigerate for 30 minutes.
4. Just before frying, add the baking soda. This will make the falafels fluffy on the inside.
5. Heat the oil to 375°F. I like to use a wok to deep-fry.
6. To ensure the oil is hot, drop a piece of bread in the hot oil and watch it sizzle and float.
7. Use a falafel tool or use two spoons dipped in oil to shape a single falafel. Dip one side of the falafel in sesame seeds.
8. Next, slowly slide it into the oil. Fry for about 2 minutes until one side becomes golden brown, then flip over to brown the other side.
9. Remove with a slotted spoon and drain on absorbent paper.
10. Serve hot, wrapped in pita bread, with tahini sauce, tomatoes, parsley and mint.