A word of caution on using canned ingredients and flour: the falafel can explode. Literally. If you prepare a mixture that contains a great deal of moisture and then attempt to get it to hold together in the oil with flour, what will end up happening is the outer portions in contact with the oil will form a hard shell around the still-moist and very loosely bound interior. As the temperature of this interior continues to rise, the moisture will desperately want to get out of there, and you've basically got giant popcorn kernels sitting in a pot full of dangerously hot oil. I've seen the uncooked centers shoot up to three feet in the air of their own accord, leaving their charred, hollow husks behind. If one of these hit you in the face, you'd be in serious shape, and even if they don't explode, the results are still gummy and disgusting. Always, always, always use soaked dried chickpeas and fava beans, and regardless of what the recipe says, don't put a whole onion in all at once. Add it bit by bit and back off once the mixture starts getting so moist that it drips when you squeeze a handful of it tightly. It's also important to use olive oil for the frying. Peanut oil or your average bottle of Wesson will technically work, but the flavor just won't be there. The oil should be just deep enough to cover about 3/4 of each little lump, and I personally prefer to stick to small batches of 3-4 at a time to avoid greasy product. If you've got a giant fryer with a great thermostat on it, by all means, push the envelope. I have had extremely good luck with the following recipe, though the quantities of the seasonings are not set in stone and may be adjusted up or down to taste. I honestly don't even measure most of them myself. 1 cup dried fava beans (soaked) 3/4 cup dried chickpeas (soaked) 1 white onion 1/3 cup minced parsley 2 tbsps cilantro 3 garlic cloves 1 tsp baking powder 2 tsp salt 2 tsp hot Hungarian paprika 1 tsp ground cumin