This recipe is adapted from my work in a lebanese resto, so I can tell you it is authentic!
Soak the peas and beans overnight but do not cook if you have a grinder, grind the peas and beans, adding the chopped peppers, onion, cleaned parsley, and garlic (to taste, but about 7-8 cloves). At the same time, mix in the pita vegan bread to the grind (it binds the falafel). After all the beans and veggies are ground, you will need to get your hands in the mix and blend it all up evenly. You can then add cumin and coriander, pepper and salt to taste. Now, use a tablespoon to scoop and form little patties, which you can arrange on a baking sheet. Once the sheet is full, you should freeze the patties. This way they are easy to deep fry (the best way to do it, and they keep for a long time). Use an oil that heats well, such as canola, and get it good and hot before you cook. When you are ready, add some frozen falafels, but not so many that the oil cools. You want them to crisp on the outside instantly and not absorb oil. When the falafels float to the top of the oil, they should be done. Email me if you have any questions!