Ingredients

• 2 cups of dried chickpeas
• 1 bunch of fresh parsley leaves
• 1 small bunch of fresh cilantro (leaves and stems)
• 1 small onion chopped
• 8 cloves of garlic
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp cayenne powder
• 1 tsp baking powder
• Salt and pepper to taste
• Oil for frying

Directions

1. The night before making, soak the chickpeas in a large bowl of water. Make sure the water level is at least 2 inches above the chickpeas. Add the baking soda and stir to combine. Refrigerate overnight till ready to use.
2. When ready, drain the chickpeas and add them into a food processor along with the garlic, chopped onion, herbs, spices, salt, and pepper. Pulse the ingredients in the processor for 30 seconds at a time until fully combined.
3. Once the ingredients are combined, return them to the fridge for 1 hour.
4. Heat the oil in an All-Clad D3 5.5-quart Dutch Oven. The oil is ready at 350 degrees.
5. Remove the falafel mixture from the fridge and form it into 1 - 1 & ½ inch balls.
6. When the oil reaches 350 degrees, add the falafel balls to the dutch oven and fry for roughly 6 - 8 minutes or until the exterior is golden brown.