I started soaking the white beans (I couldn't find fava, which are actually what's called for) and chick peas overnight. When I got home yesterday I drained the beans and threw them in the food processor briefly, just so they began to crumble, and then added the rest of the ingredients -- minced onion, parsley, and cilantro, a crushed garlic clove, baking powder and spices -- salt and pepper, cumin, and ground red chili pepper.
I processed all of these together until it was gritty in texture but seemed like it would hold together pretty well. I heated a lot of olive oil up in a sauté pan until it was super hot and then added smooshed balls of the mixture; they were basically small flat disks.
Once one side was browned and crispy, I flipped the falafel, cooked the other side, and placed them on paper towels to drain some of the oil off.
With this I made a tahini sauce, which is just tahini mixed with minced garlic, lemon juice, salt, and a little water. And I forgot to take a picture of it, sorry.
These should really be served immediately, but I had to make them in advance and bring them to supper club, where I reheated them in the microwave.
I really enjoyed these, and it seemed like everyone else did, too since there were no leftovers. I wish the sauce had been a little thinner than it was -- it would have been nice to just be able to dip instead of needing to spoon the tahini sauce onto the falafel, but the flavor was great.
onion -- $.76
lemon -- $.79
garbonzo beans -- $1.79 (I only used a half cup of these.)
Total Cost of Falafel (Crisp Brown Fritters) with Tahini Sauce: $3.34