pre-soak raw chickpeas and fava beans overnight (canned versions do not work for making falafel) or at least 12 hours.
Drain the chickpeas and the broad beans and wash well
Peel the garlic and onion and add into your food processor and process for a few seconds.
Add the rest of the ingredients and process for a few minutes until you get a course sticky paste (the paste shouldn't be too smooth) but should form balls easily.
roll the falafel into small balls and place on a baking tray. You can either roll these into rainbow sesame seeds or sprinkle them over top (method of making the rainbow seeds is in the blog post above).
Bake for about 30 minutes at 165 Degrees Celcius until golden crispy brown (you can turn on the grill for the last few minutes to help them get golden quicker.
Serve inside a pita bread cup (I used wholewheat pita cup) which I sprayed with olive oil and baked for few minutes until crispy brown. Serve with veggies, pickles and tahini dip
*Optional, could be replaced by just chickpeas (presaged overnight) **falafel spice mix: 1 part coriander powder, 1/2 part cumin powder, 1/4 part cinnamon powder, 1/4 part chilli powder, 1/4 part black pepper powder The total time does not include the soaking time