Falafel With Tahini Sauce - cooking recipe

Ingredients

5 lbs fresh fava beans in the pod, shelled (or 1 1/2 lbs frozen fava beans)
1 can (15 oz) chickpeas, drained and rinsed
1 medium onion, coarsely chopped
3 cloves garlic
1 cup coarsely chopped fresh cilantro
1 cup coarsely chopped fresh flat-leaf parsley
1 tsp fine salt
1 tsp baharat or Moroccan spice mix, plus additional 1/4 tsp, for sprinkling
2 tsp ground cumin
1/3 cup flour
None None Vegetable oil, for deep-frying
2 tbsp fresh mint leaves
None None FOR THE TAHINI SAUCE
2/3 cup tahini
1/2 cup lemon juice
1 clove garlic, crushed

Preparation

Place fava beans in large saucepan of boiling water; boil for 2 mins or until just tender. Drain. Refresh under cold running water; drain well. Remove grey skins. Reserve a handful of beans for serving.
Process remaining fava beans, chickpeas, onion, garlic, herbs, salt and spices until finely chopped. Shape mixture firmly into oval shapes. Place falafel on a tray lined with plastic wrap. Refrigerate for 1 hour.
For the tahini sauce, whisk all ingredients and 1/3 cup water in a medium bowl until smooth. Season to taste.
Coat falafel in flour; shake off excess. Fill a large saucepan one-third full with oil; heat until a cube of bread browns in 10 secs. Using a spoon, lower falafel in batches into oil. Deep-fry, turning occasionally, for 2 mins or until browned; drain on paper towels.
Serve falafel with tahini sauce, reserved fava beans and mint leaves. Sprinkle with additional 1/4 tsp baharat.