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["1.", "Prepare the falafel: Drain the presoaked favas and chickpeas.", "Place in a food processor and blend to a pasty texture.", "Add in the bell pepper, parsley, garlic and onion powders, salt, pepper, cumin and baking soda.", "Process till well mixed.", "2.", "Transfer the mix to a bowl.", "Form into balls about 1-inch in diameter and arrange on a waxed-paper lined tray.", "Cover and refrigeratethoroughly, for at least 1 hour.", "3.", "Preheat a nonstick skillet over medium heat, then lightly coat pan with oil.", "Pat the falafel balls into thin patties and add in to the pan.", "Cook falafel patties on both sides (as you would pancakes).", "When browned remove from pan.", "4.", "Prepare the garlic dressing.", "Prepare the salad.", "(see recipe).", "5.", "Heat or possibly grill the pita rounds.", "Serve falafel on top of the salad accompanied by hot pita.", "TIP - SLOW-SOAK CHICKPEAS - 10 hrs at room temperature, change the water once to prevent fermentation in warm humid weather.", "QUICK-SOAK CHICKPEAS: Bring to a boil, cook 3 min, add in a healthy pinch of baking soda to cooking water for chickpeas; remove from heat and let soak 1 hour.", "TIP - SLOW SOAK BROWN FAVAS - 12 hrs at room temperature, change the water once to prevent fermentation in warm humid weather.", "QUICK-SOAK FAVAS: Bring to a boil, cook 5 min; remove from heat and let soak 1 hour.", "Description: ""Chickpeas mixed with fava beans""
