Instructions

• Place 1 ½ cups dry garbanzo beans in a container and completely cover with water, with the water about 4 to 6 inches above the beans. Place in a cool, dark place and soak 12 to 24 hours.
• Place 1 ½ cups dry shelled and split fava beans in a separate container and completely cover with water, with the water about 4 to 6 inches above the beans. Place in a cool, dark place and soak 12 to 24 hours.
• After soaking, drain both beans in a colander, rinse under cold water, and drain well.
• Place the drained beans in a food processor fitted with the standard blade. Pulse at high speed until the beans are a medium-coarse grind (small pieces but not a paste), scraping down the sides with a rubber spatula as needed.
• Transfer the roughly processed beans to a large bowl and set aside.
• Without washing the processor, return the bowl and blade to the food processor. Add the ½ medium yellow onion (peeled and roughly chopped), the ½ bunch green onions (root ends trimmed and roughly chopped), 5 trimmed garlic cloves, 1 medium-packed cup flat leaf parsley leaves, and ½ medium-packed cup cilantro leaves. Pulse several times on high until everything is finely minced, scraping down the sides as needed.
• Add the roughly processed beans back into the processor along with 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 tablespoon sea salt, and ½ teaspoon ground black pepper. Pulse several times on high until the mixture reaches a fine, coarse grind and holds together when pressed (it should form a small ball or disk without falling apart). Scrape down the sides as needed.
• Transfer the mixture to the large bowl (if it isn’t already there) and fold in 1 teaspoon baking powder with a spatula until evenly distributed.
• Using your hands, a scoop, or a falafel scoop, form the mixture into tightly packed balls or small disks, pressing firmly so they hold together. Place the formed falafel on a sheet tray lined with parchment paper or a plate.
• Fill a 2-quart pan (or a medium deep, heavy-bottomed pan) about halfway with neutral-flavored oil for frying and heat the oil to around 350°F (175°C). If you do not use a thermometer, test by dropping a small piece of mixture into the oil—it should sizzle immediately.
• Fry the falafel in batches, taking care not to overcrowd the pan. Cook 2 to 3 minutes per side, turning as needed, until golden brown and cooked through.
• Remove the fried falafel with a slotted spoon and drain on paper towels for 1 to 2 minutes. Repeat until all falafel are cooked.
• Serve the falafel immediately on a plate or in a sandwich with your preferred dipping sauces.