For the Falafel

1. Use a food processor or blender to finely chop onion, garlic, parsley, and cilantro. Remove from processor to a bowl and set aside.
2. 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.
   
3. 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
4. Drop batter by heaping tablespoon onto a cookie sheet greased with olive oil.
   
5. 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

1. Mix all ingredients together in a bowl and serve over falafel. Store leftovers in refrigerator.