4 cups dried fava beans, split, dried and skinless
3 teaspoons cumin powder
2 teaspoons dried coriander
ground chili pepper
2 teaspoons baking powder
1 large onion, finely grated
5 garlic cloves, crushed
5 scallions, finely grated
1/2 cup parsley leaf, finely chopped
1/2 cup cilantro, finely chopped
Vegetable oil for frying
For the tahini sauce:
1/2 cup tahini, sesame paste
3 cloves garlic, crushed
1/4 cup lemon juice
1/2 teaspoon salt
2 tablespoons olive oil
Soak the fava bean in cold water for 24 hours to soften them. Remove them from water and let them dry on paper towel.
Put the dry fava bean in a food processor along with salt, pepper, cumin, coriander, baking powder and chili pepper, and mix them well until they form a smooth paste. Set aside to rest for 30mn.
Add to the fava paste the onion, scallions, garlic, parsley and cilantro; mix well using your hands.
Form spoonfuls of the falafel mixture into balls and flatten slightly into patties. Keep the patties aside to rest for around 15 mn.
For the tahini sauce: in a bowl first combine garlic, tahini, and salt. Then add olive oil, then lemon juice. If it is too thick, you can adjust consistency by adding desired amount of warm water. Chill.
Heat enough oil in pan to deep fry the falafel patties. Make sure to fry them on both sides. When they become brown on both sides, remove and let them drain on paper towels. Serve hot with the tahini sauce.
May be served with pita bread and slices of tomatoes.