Falafel

1 cup dry chickpeas or garbanzo beans, washed and soaked in water overnight1 cup peeled and split, dry fava beans, washed and soaked in water overnight5 cloves garlic1 medium onion, cut in chunks1 bunch Italian parsley, washed, drained and stems removed#189; bunch cilantro, washed, drained and stems removed#189; tablespoon ground coriander#189; teaspoon ground black pepper #189; teaspoon ground allspice1 tablespoon ground cumin1 tablespoon salt#189; teaspoon ground cayenne pepper2 teaspoons baking powderVegetable oil for deep frying1 tomato, coarsely chopped1 cucumber, peeled and coarsely choppedPita breadTahini Dip#8531; cup tahini#188; cup water3 teaspoons fresh lemon juiceSalt to tasteHeat oil to 375 degrees.Using a meat grinder or food processor, grind the chickpeas and fava beans, garlic, onions, parsley and cilantro until it becomes thick and coarse. Place mixture in large bowl, add coriander, pepper, allspice, cumin, salt, cayenne and baking powder and knead thoroughly. Form into fluffy balls the size of a walnut (use your hands or a falafel mold purchased from a Middle Eastern store).For the dip: Whisk tahini, water, lemon juice and salt by hand or combine in a blender.Fry falafel balls 4 to 5 at a time in hot oil for no more than 5 minutes' turning once. Remove and place on paper towels to drain. Serve hot with tahini dip and as a sandwich in pita bread with tomatoes and cucumbers.Serves six to eight.