Falafel

This is the Egyptian version of the well known fried bean dish.  Unlike other versions of the dish the Egyptian version uses fava beans instead of chickpeas, and flattens out the balls to pan fry rather than deep frying.  As a note: it is absolutely necessary that you start with dried beans; canned beans will produce mushy results.  Serve with tahini sauce; you can also serve this with pita, cucumber, tomatoes, and/or pickled turnip if you want to make sandwiches out of it.

1 lb dried fava beans, split and husked, soaked in plenty of water for two days in the fridge
2/3 C flat leaf parsley, de-stemmed
2/3 C cilantro, de-stemmed
1 T cumin, ground
1.5-2 t coriander, ground
8 cloves of garlic
1 t baking powder
2 medium onions, chopped
1/2 t cayenne, or to taste
2T flour
Salt and pepper to taste
vegetable oil for shallow frying

Add everything except the vegetable oil in a food processor and pulse to combine.  You may have to work in batches, and you're ultimately looking for it to be well combined but still have a little texture.  Form patties roughly 1 cm thick and 4-5 cm across; the patties should just hold together (add a little extra flour if they don't).  Form a small patty and cook it to test seasoning; adjust as necessary.  Fry patties until browned and crispy, with an interior that is soft (and green!).