• 1/2 cup / 100 g dry chickpeas
• 1/?2 cup / 100 g dry shelled fava beans
• 1 teaspoon Kosher Salt Diamond Crystal 
• Big handful of fresh mint leaves (about 20 leaves)
• 1 bunch fresh flat-leaf parsley leaves
• 1/2 bunch fresh cilantro leaves
• 1 small jalapeño, ribs and seeds removed and coarsely chopped, or 1/2 teaspoon Indian Cayenne 
• 1 garlic clove, minced
• 1 small yellow onion, coarsely chopped
• 1 tablespoon White Sesame Seed 
• 1 teaspoon baking soda
• 3 cups / 700 mL safflower or canola oil, for frying

In a medium bowl, cover the chickpeas and fava beans with cool water by 3 inches / 7.5 cm. Soak them overnight and up to 24 hours. Thoroughly drain the chickpeas and fava beans. In the food processor, process them with a teaspoon of salt until they are ground to a coarse crumb.

Add the mint, parsley, cilantro, jalapeño, garlic, onion, and sesame seeds and pulse until the mixture is finely ground to a moist crumb. Transfer the mixture to a bowl, stir in the baking soda, and chill for at least 30 minutes or up to 1 day.

Heat the oil to 375F / 190C in a 3-quart / 3 L saucepan or sauté pan until a dropped pinch of herb bubbles dramatically. Using an ice cream scoop or a large spoon, pack the falafel mixture tightly into the scoop to form 2-inch / 5 cm ovals, and fry a few at a time until they are golden brown, flipping them over with tongs as soon as they are browned on one side. Remove the falafel from the oil with the tongs to a paper towel-lined plate, and fry the remaining falafel. Serve the falafel hot with the tahini sauce on the side.