• 1 cup (250 ml) fava beans or
• Dried white kidney beans

In a bowl, place the beans and chickpeas. Cover with water. Soak overnight at room temperature. Drain.

Preheat the oil in the fryer to 180 °C (350 °F).

In a food processor, finely chop the garlic, onion, parsley and drained beans.

In a bowl, combine the bean mixture with the remaining ingredients. Add a little water if necessary. Shape into balls the size of a small egg.

Fry the falafels, approximately 6 at a time, from 6 to 7 minutes or until lightly browned.

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