originated in Eygpt but is widely eaten in the Middle East


INGREDIENTS
-1 cup dried peeled fava beans (7 ounces), soaked overnight
-3/4 cup dried chickpeas, soaked overnight
-1 small onion, finely chopped
-1/3 cup minced flat-leaf parsley
-2 tablespoons minced cilantro
-1 garlic clove, minced
-1 teaspoon baking powder
-1 teaspoon kosher salt
-3/4 teaspoon ground cumin
-Pinch of crushed red pepper
-3 tablespoons water
-Pure olive oil or canola oil, for frying
-Tahini Sauce (see recipe)



METHOD;
Drain and rinse the favas and chickpeas and put them in a food processor. Add the onion, parsley, cilantro, garlic, baking powder, salt, cumin and crushed red pepper. Pulse, scraping down the side of the bowl, to form a coarse paste. Add the water and process until the mixture is gritty but fine and brilliant green. Scrape the paste into a bowl.

In a medium saucepan, heat 2 inches of oil to 350 degrees Scoop rounded tablespoons of the falafel mixture into the hot oil and fry in small batches until browned and crisp, about 2 minutes. Drain on paper towels set over a wire rack and serve hot, with Tahini Sauce.
there is plenty to go around for everyone 3rdTroop