Soak the fava beans and chickpeas in cold water for 24 hours. Remove from water and drain well.
Put all the falafel ingredients in a food processor except the baking soda and the vegetable oil. Blend well until you get a soft batter. Set aside to rest for 30 minutes.
Just before frying, add the baking soda to the falafel mixture and stir. With a spoon or with your hands, form semi-flat balls, the size of a golf ball.
Heat the vegetable oil in a deep pan and fry the falafel balls until crisp and golden brown on both sides. Remove when they float on surface. Drain on kitchen absorbent paper.
For the tarator sauce: mix the garlic, tahini, and salt in a bowl. Add the lemon juice and water. Adjust lemon and salt to taste. Serve falafel hot with tarator, pickles, tomato slices and pita bread
Photo by gilabrand