From previous night soak the broad beans in enough water to be covered plus 4 cm more.

In a food processor with the blades on add the herbs, parsley and coriander along with the onion, garlic, corn-starch, baking soda, plus the ground coriander and cumin along with the salt. Work for about 2 minutes until everything is finely chopped and mixed. As the above quantities are quite big, you may have to split the ingredients for 2 batches.

Rinse well the broad beans and add to the herb mixture in the food processor. Pulse for few times until a nice coarse paste is created. Be careful not to overwork and create a puree.

Place the falafel mixture in the refrigerator, covered, for at least 30-40’, or even overnight to be used for the next day.

Put a medium-large frying pan on low-medium heat, add the oil upto 1 cm high and heat up without burning.

In the meantime, spoon from the falafel mixture and put in a small patty form to create the falafel patties, similar to mini burger size and place on flat dish.

Add to the hot saucepan 7-8 patties and fry without moving until well browned, 1-2’e, turn the patties and continue frying for another minute or two until you get a nice brown colour all over. With a slotted spoon take off from the pan and place in a flat dish that kitchen paper has been placed on to absorb the excess oil. Repeat for the remaining falafel patties.

Warm up your pitta breads and cut in wedges. Add to each pitta a falafel patty and drizzle with the tahini all over the falafel and inside the pitta bread.