1. For Garbanzo Bean Hummus: Place garlic and oil in small roasting pan and roast in 350°F oven for 30 minutes until nice and soft. Set aside.
2. Place roasted garlic, beans, tahini paste, lemon juice, water and salt into blender and blend until smooth (about 10 minutes). Once blended, slowly add olive oil and quickly blend to mix. Set aside finished mixture.
3. For Falafel: After draining and rinsing pinto beans, dry beans well with a paper towel. Set aside.
4. Wash onion well with cold water for 5 minutes, strain water off and dry with paper towel. Set aside.
5. Wash cilantro stems well with cold water for 5 minutes, strain water off and dry with paper towel. Set aside.
6. Wash parsley well with cold water for 5 minutes, strain water off and dry with paper towel. Set aside.
7. In a large bowl crush beans with a fork until most are mushy but some are still large in size.
8. Add onions, cilantro, parsley, garlic, jalapeno, cumin, salt, 2 tablespoons flour and lemon juice to bowl. Mix well with spatula making sure not to overwork the mixture, as it will become very glutinous.
9. Use bean mixture to form golf ball size rounds (making approximately 20 rounds).
10. Pour 1 cup of flour onto shallow plate or bowl. Place falafel balls in flour and lightly coat each round (make sure to shake off any excess flour).
11. Whisk eggs in small bowl. Dip falafel into egg mixture. Pour breadcrumbs onto plate. Place falafel in breadcrumbs and lightly coat.
12. Using a large frying pan, fry falafel completely submerged in oil at 350°F for 3 – 4 minutes or until golden brown.
13. For Cilantro, Lemon Sour Cream: Mix cilantro, jalapeno, sour cream, lemon juice and salt together in small bowl. Set aside.
Plating the falafel:
On a white plate smear 3 dollops of hummus.
Top hummus with a falafel ball.
Top each ball with sour cream.
Garnish with micro cilantro or fried cilantro leaves.
Zest a little lemon on falafel to complete.