Egyptian falafel uses broad beans rather than chick peas. This makes them softer and fluffier, and imho so much better!
Let the beans soak overnight.
Blend together until creamy:
8 dl soaked beans
1 tbsp cummin
2 tsp salt
2 whole garlic
1 small pot of parsley, about 2 dl
1 egg
2 large red onions
Deep fry with a neutral oil on medium+ heat until crispy on the outsiden and soft on the inside, with nice brown colour.