Egyptian Falafel (Ta'amiya)

Instructions

1. 1Place the 1 cup dried fava beans in a large bowl and cover with plenty of cold water. Let them soak for at least 24 hours, changing the water several times to keep it fresh. This is important for softening the beans.
2. 2Drain the soaked fava beans completely and rinse them under cold running water until the water runs clear. This removes any remaining debris.
3. 3In a food processor, combine the drained fava beans, 1 medium chopped onion, 4 minced garlic cloves, 0.5 cup fresh cilantro, 0.5 cup fresh parsley, 1 tbsp ground cumin, and 1 tsp ground coriander. Add the 1 tsp baking powder, salt to taste, and black pepper to taste.
4. 4Process the mixture until it is finely ground. It should be mostly smooth but still have a slightly coarse texture, not a paste.
5. 5Shape the falafel mixture into small patties, about 3.81-5.08 cm in diameter. You can lightly wet your hands to prevent sticking.
6. 6Heat enough vegetable oil to generously cover the falafel in a large heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 175°C.
7. 7Carefully add the falafel patties to the hot vegetable oil, working in batches to avoid overcrowding the pot. Fry for 3 to 5 minutes per side, or until they are a deep golden brown and feel crispy to the touch. They should sound crisp when a utensil touches them.
8. 8Using a slotted spoon or spider strainer, remove the fried falafel from the hot oil. Place them on a plate lined with paper towels to drain any excess oil. Serve the hot falafel immediately with tahini sauce.