Chickpea and Fava Bean Falafels

Dry 3/4 cup dried fava beans (soaked the day before, skins removed) and 3/4 cup chickpeas (soaked the day before) thoroughly with paper towels. Place them in the blender jar with 1/4 cup chopped parsley, 1 medium onion, diced, 1/8 cup fresh cilantro, 1/8 cup chopped dill, 1/2 cup leek, 1 tsp ground coriander, 1/4 tsp ground cumin, salt and black pepper.

Pulse several times until the mixture is evenly combined.

Using two spoons, shape the mixture into balls or small quenelles.

Fry the falafels in very hot oil until nicely golden.

Serve the falafels with a spicy yogurt sauce.