1In a food processor slowly pulse the onion, garlic and parsley until semi-fine.
2Add chickpeas and broad beans to the food processor and pulse slowly ensuring not to over-process. The mixture should resemble a coarse pesto consistency. Processing tip: occasionally scrape the inside of the food processor down with a spatula every few pulses.
3Transfer the mixture into a large bowl, then sift in the flour and baking powder. Add the spices to the mixture and season well with salt and pepper. Mix well with your hands and season to taste.
4Meanwhile, heat approximately one (1) inch of oil in a skillet pan and bring to approximately 170°C. *If you don’t have a thermometer, simply test a falafel to make sure it cooks through well. The key is not allowing the falafel to become oil logged, while still cooking the inside well.
5With wet hands, roll the falafel mixture into balls, then fry in batches (in heated oil). Cook for approximately two (2) minutes on each side, moving the balls around every minute or so to retain shape. Preparation tip: Have some paper towel in a large bowl ready to absorb the excess oil once the falafels are cooked through. Drain well on the paper towel.