Falafel

Method
Soak the beans and the chickpeas for 5 to 6 hours.
Cook the beans and chickpeas separately in salted water, starting from cold.
Drain.
Blend the beans and chickpeas in the R5. Set aside.
In the R5 bowl, chop the peeled onion, a bunch of parsley, the peeled clove of garlic, a small spoonful of cumin and a pinch of baking powder.
Blend this aromatic mixture with the bean and chickpea purée, along with ½ dessert spoon of flour.
Using a spoon, form balls the size of a walnut. Leave to rest for 20 minutes.
Deep fry at 180°C. When they are golden in colour, remove them and place them on paper towel.
Arrange the falafels in a serving dish and present them hot with tahini and salad.