Falafel with Fava Beans

• 250 grams dried chickpeas or fava beans
• 1-2 cloves garlic, finely chopped
• 1 teaspoon allspice
• ½ teaspoon black pepper
• 1 cup parsley, finely chopped
• 1/3 cup fresh mint, finely chopped
• 1/3 cup fresh coriander, finely chopped
• 1 ½ teaspoons cumin (or caraway)
• 1 tablespoon ground dried coriander (powdered)
• 1 teaspoon salt
• 4-5 tablespoons raw tahini
• a little water

For Frying

• 1 -2 cups sunflower oil

For Serving

• Lebanese flatbreads (pitas)
• strained yogurt, hummus, or tahini
• parsley
• sliced onion
• tomato
• a little lemon juice

1. The day before, place the chickpeas or fava beans in a bowl and cover them well with plenty of water. Let them soak for 12 hours. The next day, drain the soaked chickpeas or fava beans very well.
2. Place them in the food processor along with all the other ingredients until you have a coarsely chopped and uniform mixture, not smooth like a paste. If necessary, add a tiny bit of water.
3. Let the mixture rest in the refrigerator for 20–30 minutes. Heat the oil. Dip a spoon in water and place the falafel mixture into the hot oil. If you prefer, shape them by hand into small patties.
4. Fry in hot oil until golden brown and crispy on the outside and soft inside. Turn them to brown both sides. Remove them and place them on kitchen paper.
5. Serve the falafel hot, inside Lebanese flatbreads, accompanied by strained yogurt or hummus or tahini, parsley, sliced onion, tomato, and a little lemon juice.