Fava and white bean falafel

I promised the goddesses to post my recipe for fava and white bean falafel here.

I am glad you liked it!

You need:
250 grams white beans
250 gram fava beans
One big onion
One egg
A bunch of parsley
Salt, pepper
Two stock cubes (optional)
Breadcrumbs

Actually, as it takes quite long to prepare the white beans, I often cook a big portion and keep in the fridge. Then I also have beans for fasoulada, bean soup - and can make the soup in no time. Or the boiled beans can be used in salads.
The white beans need to be soaked in water for a couple of hours (or over night). Throw away the water and boil until very soft. How long it takes depends on the beans, but count about an hour.  I use to add a stock cube to the water, as it adds taste to the beans, but you can also just use salt. Boil the fava beans. Also here you can add a stock cube. When the water boils there´s normally some white fluff that you remove with a sieve. The best thing is to boil the fava until it has become a mash and the water is evaporated. It takes at least half an hour.
Drain the white beans well and add to a big bowl. Add the fava. Blend the onion and parsley with the egg and add to the bean mix. Mix well. Add breadcrumbs until you get a firm dough. Be careful that it´s not to hard.
Use your hands to shape the falafel, dip in breadcrumbs and fry in oil (sunflower or corn) until nicely golden on both sides. Don´t flip the falafel over too early, as it will easily dissolve. You need to clean out your frying pan and change oil between every pan of falafel.
Serve with tzatziki.