1¼ cups fresh shelled English peas
1 cup roughly chopped onions
¾ cup dried yellow fava beans, soaked in water overnight and drained
½ cup dried chickpeas, soaked in water overnight and drained
4 cloves garlic
3 cups packed parsley leaves
3 cups packed cilantro leaves
½ cup packed mint leaves
1 tablespoon roughly chopped preserved lemon peel
1 tablespoon salt
1½ tablespoons ground coriander seeds
1½ tablespoons ground anise seeds
1½ tablespoons ground fennel seeds
2 teaspoons baking powder
2 teaspoons baking soda
Canola oil, for frying
Warm pita, for serving
Sliced yellow onions, for serving
Pickled jalapeños, for serving
Mixed fresh herbs, for serving
Yogurt, for serving
Sumac, for serving (optional)
1. In a food processor, pulse the peas until broken down but still coarse. Transfer the peas to a large mixing bowl and set aside.
2. In batches in the food processor, pulse the onions, fava beans, chickpeas, garlic, cilantro, mint and preserved lemon. Transfer to the mixing bowl with the peas and add the salt, coriander, anise, fennel, baking powder and baking soda and mix until incorporated.
3. Using a falafel scoop or a tablespoon, shape the falafel mixture into 1-inch balls and transfer the balls to a parchment paper-lined baking sheet. Cover with plastic wrap and freeze until firm, about 3 hours.
4. In a 6-quart Dutch oven, pour enough canola oil to reach a 2-inch depth; heat over medium-high heat until a deep fry thermometer reads 350°. Drop the falafel balls into the oil and fry until deep golden brown, about 3 minutes. Using a slotted spoon, transfer to a baking sheet lined with paper towels to drain. Serve the falafel with the onions, jalapeños, herbs, yogurt and sumac, if using.