falafil

This is a sephardic falafil recipe that my family has been using since being exiled from Morocco in the 18th century.
 
1 cup dry chick peas
1 cup dry fava beans
2 cloves of garlic  very finely chopped, use food processor to get it to a fine paste
1 medium onion, chopp untill its also pureed
4 or 5 stalks of parsley, finely chopped
2 or 3 stalks of raw coriander (cilantro) finely chopped
powdered coriander as much as you think you need for taste (grandma liked it freshly ground)
powdered cumin
salt and pepper to taste
cayenne pepper or dry chile pepper ground (you can go hot or mild, but it isn't as good when it is not hot)
1 teaspoon sesame oil
my grandmother used sunflour oil but now days we use canola to fry it up, regardless mix the cooking oil with the sesame oil.
 
Soak the Chick peas and Fava beans over night, they should expand twice their original size, so use a container in which they only fill half, otherwise you will have a mess.   Grind the Chick peas and Fava beans in a meat grinder, or some food processor attachment that is similar.  Then pass the parsley, cilantro, onions through the meat grinder or food processor. Mix the result and pass it through the meat grinder or processor one more time.  Finally add the rest of the spices and mix thoroughly.   Mix the two oils and heat the pan on high.  Make small patties or balls from the mixture and fry on both sides.  Enjoy it with some Tehina and pickled vegetables or beets.
 
Igor