Falafel

• 2 cups (500 gr.) dried chickpeas
• 1 cup (250 gr.) dried fava beans
• 2 cloves garlic, crushed
• 1 onion, finely chopped
• 20 gr. cumin (artysia)
• 20 gr. dried coriander
• 20 gr. paprika
• 1/2 cup parsley, finely chopped
• 1/2 cup fresh coriander, finely chopped
• 10 gr. baking powder
• 20 gr. salt
• 15 gr. pepper
• Oil for frying

For the Hummus

• 200 gr. boiled chickpeas
• 50 gr. processed tahini
• 1 small coffee cup of olive oil
• 1 clove garlic
• Juice from 1/2 lemon
• Salt
• Pepper
• Cayenne pepper for garnish

For Serving

• 6 tortilla wraps
• 1 lemon
• 1 tomato, sliced
• 6 lettuce hearts, sliced

For the Falafel:

1. The night before, place the chickpeas and fava beans in 2 separate bowls. Add plenty of water to cover them well and let them soak. The next day, drain them.
2. Put them in a blender and grind well.
3. Next, add all the remaining ingredients and blend until you have a paste. Form the falafel balls and fry them in hot oil.

For the Hummus:

4. Keep a few chickpeas aside for garnish.
5. Process the remaining chickpeas in the blender.
6. Then add all the ingredients to the blender and blend until smooth.

For Serving:

7. Heat the tortilla wraps in a pan or on a grill.
8. Spread with hummus and place the falafel, tomato, and lettuce horizontally in the center.
9. Finally, drizzle a little lemon juice over the falafel. Roll up.