Falafel recipe

Instructions

1. Soak the dried chickpeas and dried fava beans in water in 2 separate large bowls overnight. Rinse thoroughly 12 hours (or so) later and set aside.
2. Add the chickpeas to the food processer and pulse until crumbly and no more large pieces remain. Return to the bowl. Do the same with the fava beans and return to the bowl.
3. Wash the bunches of cilantro and parsley and trim off the stems. Add to the food processor and process until small but not mushy.
4. Peel the onions and cut into quarters. Pulse in the food processor until no large pieces remain.
5. Peel and separate all the garlic and add to the food processor and pulse until small.
6. Measure out all the spices and set aside so they are ready to add in as needed.
7. In a very large bowl, add all the finely processed ingredients and mix using your hands, until fully combined.
8. Add in all the spices and mix well
9. Add the baking soda and baking powder just 10 minutes before frying.
   Preheat a large skillet with canola oil until 350-370F degrees
10. Using the falafel scooper (or tablespoon), form a ball (about 2 tb. large if using a spoon), and carefully drop the balls into the oil. Fry for about 3-4 minutes per side, until brown
11. In a large paper towel-lined plate, remove the falafel onto the plate.