Ingredients:

1 c. dried chickpeas

1/2 small white onion, coarsely chopped

4 cloves garlic, coarsely chopped

1/4 c. fresh cilantro, coarsely chopped

1/4 c. fresh parsley, coarsely chopped

1 1/2 tsp. kosher salt

1 tsp. baking powder

1 tsp. ground coriander

1 tsp. ground cumin

1/4 c. all-purpose flour

Vegetable oil, for frying (6 to 8 c.)

Tahini sauce, for serving

Instructions: 

1. Soak chickpeas for 24 hours. Cover them in plenty of water and add baking soda to help soften them as they soak. The chickpeas will at least double in size as they soak. Drain very well.

2. Make mixture. Add chickpeas, fresh herbs (parsley, cilantro, and dill), garlic, onion, and spices to food processor and pulse a little bit at a time until the mixture is finely ground. You’ll know it’s ready when the texture is more like coarse meal.

& Refrigerate (important.) Transfer the falafel mixture to a bowl, cover and refrigerate for at least 1 hour or overnight. The chilled mixture will hold together better, making it easier to form the falafel patties.

3. Form patties or balls. Once the falafel mixture has been plenty chilled, stir in baking powder and toasted sesame seeds, then scoop golf ball-sized balls 

4. Fry.

Heat the oil on medium-high until it bubbles  about 375F 

 drop the falafel in the oil, using a slotted spoon, and fry for 3-5 minutes until medium brown on the outside. 

Enjoy it:)

​