Karina Sharma
Chickpeas, onion, garlic, parsley, cilantro, spices, baking soda, flour, lemon juice.
Soak dried chickpeas in water for 24 hours. No need to cook them.
In a food processor, combine soaked chickpeas, onion, garlic, parsley, cilantro, cumin, salt, and baking powder.
Add flour gradually, pulse again until the mixture sticks together. Form small balls or patties with your hands.
Heat olive oil in a pan. Fry falafel balls in batches for 3-4 minutes, until golden brown.
Place falafel on paper towels to drain excess oil. Serve warm with pita, hummus, or tahini sauce.