Fried Chickpea Patties

8 ounces (1 cup) dry shelled fava beans, soaked overnight
8 ounces (1 cup) dried chickpeas, soaked overnight
4 tablespoons parsley, roughly chopped or 4 tablespoons dried {parsley}
4 tablespoons mint, roughly chopped
4 tablespoons fresh cilantro, roughly chopped or 4 tablespoons dried {cilantro}
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
for the dip
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.

Ease of Preparation: Moderate

Preparation Time: 20-25 min
soak beans overnight, dough rests 1 hr

Cook Time: 1 hr 15 min

Servings: makes 45 patties

Recipe By: Maria Khalife

From:  The Middle Eastern Cookbook
Used with permission of Interlink Publishing