Sort through and rinse the fava beans. Place them into a large stock pot and cover with the water. Bring this to a boil over medium-high heat. Reduce the heat so the water is at a gentle simmer and cook for 30 minutes. Drain and cool the beans completely.
Once the beans are completely cool, place them in the bowl of a food processor fitted with a blade attachment. Add the garlic, red onion, cilantro, parsley, mint, and Middle Eastern Spice Blend (MESB) to the bowl, and pulse until the mix resembles a coarse sand in texture. Stop mixing and scrape down the bowl using a rubber spatula.
Add the baking powder, salt and flour. Use the first measurement of flour, only adding more if the mixture is too wet.
Add the water to the mixture and pulse, once again. Your mixture should be a paste which resembles a thick, chunky peanut butter. If you ball it up and it holds together without crumbling, it's good to go. If you ball it up and it immediately falls apart, it's too dry and needs a little more water. Add a tablespoon of water and pulse again. Then, do the ball test. If it's still too dry, add more water and pulse again.
Transfer your falafel mixture to a bowl and cover with plastic wrap. Refrigerate the mixture for a half hour to one hour.
In a large stockpot heat the oil to 350°-375°F. Scoop the falafel mix into your hand using a portion scoop, then flatten slightly. Scoop as much of the mix as you can fit onto a plate or platter. Separately, make sure you have a tray that's been lined with paper towels to drain the cooked falafel on when they come out of the oil.
Fry four to five balls of falafel at a time for four to four-and-a- half minutes, or until they rise to the surface and are a deep brown color. Remove the balls from the oil using a slotted spoon. Drain them on the paper-towel lined dish. Continue frying until all are cooked.
Once all your falafel has been fried, serve it immediately. You can also store in a storage container and reheat in the oven on a foil-lined sheet pan. Heat for ten minutes at 350°F, or until warmed through. These falafel freeze amazingly well for up to two months once fried. Enjoy them with this Five Minute Tahini Sauce or on their own.