(Compliments of Jesse Clark)

1c dried fava beans soaked overnight
3/4c dried chickpeas soaked overnight
1small onion finely chopped
1/3c minced flat leaf parsley
2Tbsp minced cilantro
1 clove garlic minced or pressed
1tsp baking powder
1tsp salt
3/4 tsp ground cumin
pinch of chile pepper

Puree beans in a form a paste.  Add other ingredients.  If the mixture seems too dry add water or lemon juice one Tablespoon at time.  Roll the paste into walnut-sized balls and bake on a baking sheet at 400 degrees for 40 minutes.
Serve drizzled with tahini and yogurt
*these freeze wonderfully.  Make a larger batch, freeze the balls on a cookie sheet so they don’t stick together, then transfer into freezer bag or other container.  Warm in a 350 degree oven for 20-30 minutes.