Traditional homemade falafel recipe using chickpeas and fava beans
Add the spices, salt, another teaspoon of bicarbonate of soda and just enough olive oil if necessary to bind the mixture. Your falafel mix should not be too dry or wet.
Try and refrigerate the dough for at least an hour before frying as this will make them easier to shape
Heat up enough vegetable oil for deep frying
Serve with some tahini sauce and fresh pickles and vegetables in a wrap
Don't use canned chickpeas or fava beans as the mixture will be too wet
You can freeze any extra falafel mixture for frying later