Falafel Balls

How to Prepare

1. Drain and rinse the soaked chickpeas and fava beans. Pat them dry with a clean kitchen towel.
2. In a food processor, combine chickpeas, fava beans, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and black pepper. Pulse until a coarse paste forms (do not over-process; it should not be smooth).
3. Transfer the mixture to a mixing bowl. If the mixture feels too wet, add a tablespoon of flour to help bind it. Cover and refrigerate for 30 minutes to firm up.
4. Heat oil in a deep fryer or large skillet to 350°F (175°C).
5. Scoop out tablespoon-sized portions of the mixture and roll them into balls or flatten slightly into patties.
6. Carefully drop the falafel balls into the hot oil in batches, frying for 3-5 minutes or until golden brown and crispy on the outside.
7. Use a slotted spoon to remove the falafel from the oil and place them on paper towels to drain excess oil.
8. Serve hot with tahini sauce, pita bread, or as part of a salad.