8 ounces (1 cup) dry shelled fava beans, soaked overnight
8 ounces (1 cup) dried chickpeas, soaked overnight
4 tablespoons parsley, roughly chopped
4 tablespoons mint, roughly chopped
4 tablespoons fresh cilantro, roughly chopped
1 medium onion, peeled and chopped
2 garlic cloves, peeled and crushed
1 teaspoon dried
cilantro 1 teaspoon
cumin 1/2 teaspoon
turmeric 1/2 teaspoon
cayenne 2 teaspoons
salt 1 teaspoon
baking soda vegetable oil for deep-frying
4 fluid ounces (1/2 cup) tahini
4 fluid ounces (1/2 cup)
lemon juice 8 fluid ounces (1 cup) water
1 teaspoon
salt Start by making the patties. Drain the fava beans and chickpeas and place in a food processor with the parsley, mint, fresh cilantro, onion, garlic, all the spices, and salt. Process to a firm paste. Transfer to a mixing bowl and add the baking soda. Knead to combine thoroughly and leave to rest for 1 hour.
Heat the vegetable oil in a heavy frying pan. When the paste has rested, knead it again with your hands and shape it into walnut-sized balls, then flatten slightly. Gently lower the patties into the hot oil, a few at a time, and deep-fry for about 5 to 6 minutes.
Remove the patties from the oil and drain them on paper towels. Repeat with remaining patties.
To make the tahini dip, mix all the dip ingredients together in a small bowl. Serve the falafel either hot or cold with the tahini dip, along with some pickles and pita bread. Garnish with snipped parsley and mint.
