5 ounces chick peas, dry
1+ ounce, dry skinned fava beans
5 ounces dried lentils (either green or red)

1 3/4 t. cumin
2 t. fresh or dried parsley
2 t. cilantro
2 t. salt
2 T. sesame seeds
1 t. cayenne pepper, more if you like it spicy
1 small onion, finely chopped
2-3 cloves garlic, crushed
1 t. oregano
2 t. cinnamon
1 2. ground coriander

1-2 t. baking powder
water to make soft dough
flour as needed

1. Soak chickpeas, fava beans and lentils for 12-24 hours
2. Grind or process in the food processor and let dry again
3. Add spices and grind again. Note: may be frozen at this point
4. Just before frying add baking powder and enough water to make soft dough. Consistency should be that of a thick paste, thick enough so that you can form a ball without your hands getting sticky. Continue to additional baking powder or flour 1 t. at a time as necessary to reach this point
5. Form the chick pea mixture into small balls, about the size of walnut in a shell. Slightly flatten if desired
6. Heat 2 - 3 inches of oil to 350° F. in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes (2 - 5) on each side, or until deep golden brown
7. Drain on paper towels

Note: Serve falafel by itself, or with hot pita bread with veggies, hummus, or tahini sauce