Falafel and dip

FALAFEL

Ingredients:
1 1/2 cup dry shelled broad beans/ Fava beans,
1 1/2 cup of Chickpeas - soaked overnight,
4 tbsp each of- mint,Parsley and coriander leaves(chopped),
3-4 cloves of garlic,
1 medium sized onion,
1 1/2 tsp cumin,
1/2 tsp of cayenne,
1 tsp of sesame seeds(optional)
1 tsp of bicarbonate soda,
1 tsp coriander seeds,
oil for deep frying and
salt to taste.

For the dip:
1/2 cup of yogurt,
1/2 cup of tahini,
1/2 cup of lemon juice,
1 cup of water and
1 tsp of salt.

Method:
In a food processor, place the chickpeas,broad beans,chopped coriander leaves, parsley, mint, garlic, onion, cumin, coriander, cayenne and salt. Process to a firm paste..Transfer to a bowl, and add the soda and sesame seeds if using.Knead this paste to mix everything thoroughly and let rest for 1 hour.
Meanwhile make the dip by mixing all the ingredients together in a small bowl.
Heat the oil in a kadai/frying pan. Make small walnut sized balls with the paste an flatten a little bit and deep fry on medium heat, until light brown or for 5-6 minutes. Drain them on a paper towel. Serve hot with tahini dip or use as a filling inside pita bread to make a sandwich. Enjoy :)

I am sending this over to Joy from fasting to feasting(season II) hosted by Lubna of Yummy Food and Yasmeen of Health Nut and to My Legumes Love Affair 15 guest hosted this month by Sia of Monsoon spice and event by Susan.