Add the cracked fava beans and chickpeas into a large bowl. Add the 2 tablespoons of baking soda. Soak overnight in cold water.

Thoroughly rinse and dry the chickpeas and fava beans.

In a food processor, add a small layer of the chickpea fava bean mix, some onions, some parsley and cilantro, and some garlic. Repeat layers one more time, and process on high. You might need to stop processing every now and then, and scrape the edges of the food processor pushing any unprocessed ingredients down. Continue to process until the texture is creamy.

Repeat the last step with the remaining ingredients.

Place the processed ingredients into a large bowl. Add in the spices and salt, and mix really well. You could use a hand mixer or a standup mixer to do this job for you.

You will need 1 tablespoon of baking powder for the entire amount of falafel mixture. Most likely, you will not be cooking this large amount all at once unless you have a large crowd to feed.

If you are going to use only a part of the batter, take whatever amount you need, and add the required amount of baking powder to it about 10 minutes before you begin the frying process. An easy way to know how much baking powder to add into the batter is to divide the batter into thirds. Each third will require 1 tsp of baking powder. Do not add the baking powder to the batter unless you are going to use it almost right away.

Fill a large frying pan with vegetable oil, or oil of your choice, and preheat oil on medium high. To test if the oil is hot, place a little bit of the batter onto the tip of a spoon, and place the tip of the spoon into the oil. If after few seconds of placing the tip of the spoon into the hot oil you see bubbles forming around it, then you will know that the oil is hot and ready to fry the falafel patties.

To form the patties, take too spoons, scoop some of the falafel batter into one spoon and shape it with the other spoon into a small dome.

Take the edge of the empty spoon, and use it to scooch the falafel patty into the hot oil. Repeat these last 2 steps until you have about 10 to 12 patties in the frying pan, or as much as your pan can handle. However, do not overcrowd the pan.

Using a kitchen spider, once the patties achieve a dark brown color on one side, flip them over onto the other side. Allow them to continue to get fried in the hot oil until they are dark brown in color on both sides.

Place a wire rack on a pan or a plate. Transfer the fried patties onto the wire rack.

After you remove some of the patties onto the wire rack while the others continue getting fried, form some more patties and drop them into the hot cooking oil.

Once you are done frying all the patties, turn off the heat, and carefully remove the pan filled with the hot oil away from the heat.

You can serve these patties in a rice wrap along with some turnip pickles, cucumber pickles, fresh chopped parsley, tomatoes, pickles hot peppers, and tahini sauce.