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1
Drain and rinse both the fava beans as well as the chickpeas.
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2
Combine both beans in the bowl of a food processor, along with the onion, parsley, cilantro, garlic, cumin, baking soda, salt, ground coriander, and cayenne, and pulse, scraping down the sides of the bowl as necessary, until a coarse paste is formed.
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3
Add 1 or 2 tablespoons of water, if needed to make the paste hold together - you will have to remove the lid of the processor and check this by pressing some of the mixture together between your fingers.
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4
Add a bit more water, if necessary.
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5
Transfer to a bowl and set aside to rest for about 30 minutes.
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6
Preheat at least 3-inches of oil in a saucepan or a deep-fryer to 350 degrees F.
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7
Scoop the fava-chick pea mixture into 1 1/2 to 2-tablespoon increments and, using your hands, shape into balls or patties about 1 1/2 to 2-inches in diameter.
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8
Gently lower the falafel balls into the hot oil (these are fragile - do not drop them or they will fall apart.)
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9
Fry the falafel in batches until crisp and brown, turning to promote even browning, 2 to 2 1/2 minutes.
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10
Transfer to paper-lined plates to drain briefly before serving with the Tahini Sauce and pita bread, if using.
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11
*Chef's Note: if you cannot find skinless fava beans, you will need to peel them.
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12
This is most easily accomplished after the beans have soaked for a short while - the skins will puff up away from the bean and can then be peeled off.
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13
While this is not terribly difficult to do, it is very time consuming and we recommend using skinless if you can source them.
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14
Make the sauce by combining the tahini paste, lemon juice, and garlic in a bowl and stirring to combine.
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15
Add the water a little at a time as needed to form a smooth, creamy sauce approximately the thickness of heavy cream.
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16
(Note that the sauce might appear to separate for a bit before enough water has been added; just keep adding more water bit by bit and stirring until the sauce comes together.)
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17
Season to taste with salt and more lemon juice, if necessary.
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18
Transfer to a nonreactive container and refrigerate until ready to serve the falafel.
