Use a food processor or blender to finely chop onion, garlic, parsley, and cilantro. Remove from processor to a bowl and set aside.
Add cooked garbanzo and fava beans to the food processor and pulse to break up. Add in olive oil and eggs and process until beans are smooth. Measure salt, pepper, cumin, paprika, and coriander into mixture and pulse to combine.
Return onion, garlic, and fresh herb mixture to bean puree and process until mixed. Mixture will still be a little lumpy but mostly smooth and will be a light green color
Drop batter by heaping tablespoon onto a cookie sheet greased with olive oil.
Bake at 350 degrees F for 15-20 min or until bottoms are browned and tops are set. Flip falafel cakes and cook another 5-10 minutes or until they reach desired doneness. They should be crisp on the outside and still slightly soft on the inside
For the Yogurt Sauce
Mix all ingredients together in a bowl and serve over falafel. Store leftovers in refrigerator.
My name is Laura and I am a Registered and Licensed Dietitian Nutritionist in Westerville, Ohio. I am passionate about using holistic practices to help people lose weight and heal chronic disorders with food. My services include customized nutrition counseling, meal plans, online nutrition counseling and lots of recipes! Contact me to schedule a consultation!