Put broad beans in a bowl and cover with cold water. Soak for 2 days, changing the water once a day; in the summer change it twice a day.
On the second day soak the chickpeas in a separate bowl.
Drain beans and chickpeas. Remove skin from the beans (very important).
Roughly dice the onion and garlic. Tear off the parsley leaves. Puree with the chickpeas and beans finely in a food processor always pushing down the mixture from the edges of the container so that everything is pureed well and evenly.
Add the spices, bicarb, salt and pepper. Leave the mixture to stand for 30 minutes.
Make 25-30 small balls and flatten them out a bit. Place on baking paper and allow to stand for another 30 minutes.
Heat sufficient oil in a frypan and fry six falafel at a time. When they are crispy and brown on the bottom, turn once and gently fry the other side until crispy. Remove from frypan and drain on paper towel.
Serve warm or cold with pita, salad and tahini sauce.
The first batch went to tcrumbs in the pan so I baked the second lot with a spray of oil and they were nice. I'm not familiar enough to discern a difference with plain chickpea falafel so I'd probably avoid all the peeling which was fiddley - 05 Jul 2011