Instructions: 1. Prepare the falafel: Drain the presoaked favas and chickpeas. Place in a food processor and blend to a pasty texture. Add the bell pepper, parsley, garlic and onion powders, salt, pepper, cumin and baking soda. Process until well mixed.

2. Transfer the mixture to a bowl. Form into balls about 1-inch in diameter and arrange on a waxed-paper lined tray. Cover and chill thoroughly, for at least 1 hour.

3. Preheat a nonstick skillet over medium heat, then lightly coat pan with oil. Pat the falafel balls into thin patties and add to the pan. Cook falafel patties on both sides (as you would pancakes). When browned remove from pan.

4. Prepare the garlic dressing. Prepare the salad. (see recipe).

5. Heat or grill the pita rounds. Serve falafel on top of the salad accompanied by warm pita.

TIP - SLOW-SOAK CHICKPEAS - 10 hours at room temperature, change the water once to prevent fermentation in hot humid weather. QUICK-SOAK CHICKPEAS: Bring to a boil, cook 3 minutes, add a pinch of baking soda to cooking water for chickpeas; remove from heat and let soak 1 hour.

TIP - SLOW SOAK BROWN FAVAS - 12 hours at room temperature, change the water once to prevent fermentation in hot humid weather. QUICK-SOAK FAVAS: Bring to a boil, cook 5 minutes; remove from heat and let soak 1 hour.

Description: "Chickpeas mixed with fava beans"

NOTES : Amin Bitar developed this popular recipe for his customers who were looking for a lighter version of falafel. Brothers, Amin and Jude Bitar, run Bitars Grocery and Pita Hut in Philadelphia.

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