Falafel With Tahini Sauce

• 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

1. 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.
2. 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.
3. For the tahini sauce, whisk all ingredients and 1/3 cup water in a medium bowl until smooth. Season to taste.
4. 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.
5. Serve falafel with tahini sauce, reserved fava beans and mint leaves. Sprinkle with additional 1/4 tsp baharat.

fava beans, chickpeas, onion, garlic, fresh cilantro, parsley, salt, baharat, ground cumin, flour, vegetable oil, mint, tahini sauce, tahini, lemon juice, clove garlic

Taken from recipes-plus.com/api/v2.0/recipes/34119 (may not work)