1Combine the chickpeas and broad beans in a large bowl. Pour over boiling water, ensuring beans are completely covered. Soak overnight.
2Rinse chickpeas a few times in cold water and drain well. Combine the drained chickpeas and broad beans in a food processor with the garlic, onion, cumin, coriander, pepper, chilli and salt. Process until the mixture becomes a crumbly paste. Cover and refrigerate for about 2 hours.
3To prepare tahini sauce, combine all ingredients in a small bowl and mix well.
4Remove falafel mixture from refrigerator and stir in bicarbonate of soda; mix well. Roll heaped tablespoons of falafel mixture into oval shapes.
5Heat the vegetable oil in a deep fryer or a large, deep saucepan. Deep-fry the falafels in batches for a few minutes or until golden brown. Serve the warm falafels with the tahini sauce, Lebanese bread, pickled cucumbers, radishes and a fresh salad of sliced tomatoes, lettuce, mint and red onion.
Photo: John Paul Urizar