Falafel

 Falafel

1 cup split dry fava beans
1 green onion (both green and white part)
1 cup parsley, roughly chopped
2 big garlic cloves (10g)
1/2 teaspoon baking soda;  1/2 teaspoon baking powder
1 teaspoon ground coriander
1 teaspoon cardamom
1/2 teaspoon ground cumin
1 teaspoon sale or to your taste
1/4 teaspoon ground black pepper
1-2 Tablespoons water
3 Tablespoons chickpea flour

Optional:  Sesame seeds for dipping

1.  Wash beans under running water then place in a deep bowl.
2.  Cover with water and let it soak for 2-3 hours change water once in the middle.
( I soaked over night to 24 hours.  The quick method (not soaking)  is to boil for 2 minutes and let sit in the water for 1 hour.)
3.  Drain beans and place in food processor.  Pulse.   Add 1 tablespoon of water at a time.  Mix until you get a fine dough.
4.   Process garlic, onions, and parsley.
5.   Mix the bean dough and processed onion, garlic, and parsley.
6.   Add all the spices (except baking powder) and mix well.
7.  Add 3 tablespoons chickpea powder and mix well.
8.  Refrigerate mixture at least an hour for flavors to meld.
9.  When ready to fry, add baking powder to dough and mix well.
10.  Bring oil to temp.   One lady said adding backing soda to the oil may help the falafels hold together.  Fry each falafel 4 minutes on each side (8 minutes total).
11.  Dry on paper towels.