Falafels With Pine Nuts

"These are super wonderful falafels from Anjali Vellody's Food column, Weekend. Enjoy!"
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  • Soak the fava beans in 1 1/2 cups of cold water.
  • Set aside for 48 hours, changing water once in a day.
  • If the weather is hot, change water twice daily.
  • Soak the chickpeas in 1 1/2 cups of cold water for 15 hours.
  • Drain beans.
  • Remove the skins of the fava beans by taking a handful of beans at a time and rubbing both the palms together making the beans rub against one another in order to loosen the skins.
  • Combine the fava beans, chickpeas, chopped onions and garlic in a food processor.
  • Grind till you have a fine paste.
  • Put it in a bowl.
  • Add parsley, cumin, coriander, red chili, salt, pepper, baking soda and pine nuts to the mixture.
  • Mix well and knead it nicely.
  • Keep aside for half an hour.
  • Take a spoonful of the bean paste at a time.
  • Shape into patties about 2 inches in diameter.
  • Arrange the patties in a plate.
  • Keep aside for 30 minutes.
  • Heat sufficient oil in a wok.
  • Once its hot, gently lower the patties and deep-fry them until well-browned.
  • Drain on clean paper towels before serving.
  • To prepare the tahini sauce, put the tahini paste and garlic in a blender.
  • Process for a few seconds.
  • Add lemon juice and water.
  • Process the paste well.
  • Add salt to taste.
  • To serve: Split up a khoubz and place a lettuce leaf in it.
  • Place some tomato slices or sliced onions over the lettuce leaf.
  • Spread some tahini sauce over the onions.
  • Place 2-3 falafels on it.
  • Serve hot.
  • Enjoy!

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