1 cup dried Chickpeas
1 1/2 tsp Cumin, Ground
1 1/2 tsp Coriander, Ground
(Can substitute for 1 Tbls Dhana Jeera)
1 small bunch Cilantro
1 small bunch Parlsey
2-3 cloves of Garlic
1/2 Onion
Salt to Taste
Oil for Frying

**If your mix is too loose or you find it falling apart while frying, add 1-2 tsps of chickpea, rice, or all purpose flour. 


Soak chickpeas in water overnight or for at least 8 hours. Drain. 

Using a chopper or food processor, make a paste out of the Cilantro, Parsley, Onion, Garlic and spices. 

Add the chickpeas and salt and process until well combined. Place mixture, covered, in the refrigerator for at least on hour. 

Remove from fridge. Set aside a clean cookie sheet or plate. Form 1 1/2 in balls and press slightly to flatten. You can slightly wet or oil your hands to keep them clean. Place them on to a cookie sheet or plate and place in the refrigerator for 10 - 15 minutes.  

In the meantime, heat your oil. You can test to see if the oil is ready by adding a small pinch of the mixture to the oil. If the mix sinks to the bottom and then quickly bobs up to the surface, the oil is ready. Place either a towel on a plate or a cooling rack on top of a cookie sheet to drain your cooked falafels.

Start frying. Fry the falafels until they turn a golden brown, gently turning them over halfway. Drain. 

Pile falafels into a pita filled with lettuce, tomatoes, pickled vegetables, and top off with tahini. 

This recipe will make enough falafel for 4 servings. 

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