Instructions: Discard any brown skin from each soaked bean if necessary and in a food processor fitted with a steel blade puree the beans until fine. Add the scallions, parsley, garlic, salt, cumin, coriander, baking powder, and cayenne and blend the mixture to as smooth a paste as possible. The mixture will remain grainy. Transfer the mixture to a bowl and let it stand, covered, for 30 minutes. Form the fava bean mixture into eighteen 1 1/2-inch round patties and arrange them in one layer on waxed paper.

In a deep fryer heat 2 1/2 inches vegetable shortening to 375 degrees and fry the falafel in batches for 1 to 2 minutes, or until it is golden brown, transferring it with a slotted spoon to a paper towel-lined plate to drain.

Heat the pita pockets in foil in a preheated 350 degree oven for 10 minutes. Fill each pita with 3 of the falafel, top with a heaping spoonful of the Chopped Vegetable Salad and the Sesame Dressing on the side.

This recipe yields 6 sandwiches.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.