1 c. raw chick peas or garbanzo beans
1 c. raw fava beans, shelled
1/2 c. onions, chopped
1/4 c. chopped parsley
3 cloves garlic, pressed
2 eggs
1 tbsp. fresh cilantro or 1 tbsp. coriander powder
2 tsp. cumin powder
1/4 tsp. black pepper
1/4 tsp. red pepper
Oil for deep frying
1/8 tsp. cinnamon
Pinch of cloves
Salt to taste
1 tsp. baking soda
Bread crumbs (optional)

Soak the beans in water for about 24 hours. Drain and rinse. Puree in a food processor or blender. Transfer to a mixing bowl. Add all the ingredients.

Heat enough oil in a deep saucepan or Wok to reach a depth of about 2 inches. Shape the falafel mixture into flat rounds, about 1 1/2 inches in diameter. Drop them in hot oil. Do not crowd. If they are browning too quickly, reduce heat. Serve with Tahini Dip.