Ingredients

• 1 cup dry garbanzo beans
• 1 cup split broad beans/fava beans (or replace with more chickpeas)
• 2 tsp baking soda
• 1/2 stalk celery, chopped
• 1 large onion, chopped
• 1/3 cup red bell pepper, chopped
• 2/3 cup fresh parsley
• 2/3 cup fresh mint
• 1/2 cup fresh dill
• 1 tsp salt
• 2 tsp ground cumin
• 3/4 tsp garlic powder
• 1/4 tsp oregano
• 1/4 tsp of each: cinnamon, anise, cardamom, ginger
• 1/8 tsp nutmeg
• 1/2 tsp baking soda
• 1/2 cup rice flour (substitute with chickpea or gluten free flour if necessary
• oil for frying
• Approx 22 falafels

Method

• Place the chickpeas and broad beans in a large bowl with the baking soda. Cover with water and let soak overnight.
• Drain and rinse the beans. Place them in a food processor and all the other ingredients: celery, onion, red bell pepper, fresh herbs, salt, spices, garlic powder, oregano, baking soda and rice flour. Pulse until a fine meal forms, like couscous. Season if necessary.
• Transfer the mixture to a large bowl. Form small balls and place them on baking paper. Chill in the refrigerator for at least 1H or overnight.
• Fill a large pan with vegetable oil, you want a depth of about 1 inch. Heat over medium heat for about 5-7 minutes. Fry the falafels for 2-3 minutes per side. Once ready, remove and transfer to a plate covered with paper towels.
• Serve immediately and enjoy with hummus, tabbouleh, or tahini sauce.