Soak the fava beans and chickpeas in cold water for 24 hr.

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 min.

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 large walnut.

Heat the vegetable oil in a deep pan and deep-fry the falafel balls until crisp and golden brown on both sides. Remove when they float on surface. Drain on a kitchen absorbent paper.

To prepare the tahini sauce: with a spoon, mix the tahini with water until you get a smooth texture. Add the crushed garlic, lemon juice and salt. Mix again until you get a fluid sauce. Adjust lemon and salt to taste.

Serve falafel hot with tarator, pickles, tomato slices and pita bread.