Falafel with Hummus

For the falafel: Rinse both types of beans and soak in plenty of water for 12 hours.

For the hummus: Pour the chickpeas into a sieve and rinse under cold water. Puree with a hand blender. Peel and chop the garlic, then grind finely with the salt. Add the garlic and salt to the chickpea puree and mix with the tahini, lemon juice, cumin, 1 teaspoon of sesame seeds and olive oil. Stir in a little cold water if needed. Season with salt, pour into a bowl and sprinkle with the remaining sesame seeds.

Remove and drain the beans, separating from the pods. Peel and coarsely chop the onion and garlic. Rinse the cilantro, shake dry and finely chop the leaves. Puree the peas with onion, garlic and cilantro in a blender finely and season with salt, pepper, lemon juice and cumin. With moistened hands, form into walnut-sized balls. Fry in portions for 2-3 minutes until golden brown. Drain on paper towels.