Instructions

• Place 1+½cup Chickpeas (dry not canned), dried, uncooked in a large bowl and cover with plenty of cold water. Soak overnight (about 8–12 hours). Drain and rinse the chickpeas thoroughly before using. No cooking is needed.
• Wash the 0.8oz Fresh parsley and 0.6oz Fresh cilantro. Strip the leaves from the stems and roughly chop the leaves.
• Peel the 4 cloves Garlic and roughly chop or leave whole for easier processing.
• Peel and roughly chop the 1 Onion (medium).
• Measure the remaining ingredients: 1+½tsp Ground cumin seeds, 1tsp Salt, ¼tsp Black pepper, 1tsp Baking soda, and ½cup Cold water.
• In a food processor, add the drained chickpeas, chopped onion, garlic, chopped parsley and cilantro, salt, black pepper, ground cumin, baking soda, and ½cup Cold water.
• Pulse the food processor in short bursts until the mixture holds together when squeezed but still has small, grainy bits of chickpea (creamy and grainy but not completely pureed). Stop before the mixture becomes smooth.
• Transfer the mixture to a large bowl. Add 2Tbsp Sesame seeds and mix them in by hand until evenly distributed.
• Cover the bowl and chill the falafel mixture in the refrigerator for at least 1 hour to firm up; this makes shaping easier.
• Using a spoon or your palms, form the chilled mixture into balls. For more even cooking, lightly flatten each ball so it is slightly compact.
• Preheat a deep pot over medium heat and add enough oil for deep frying so the balls can float. Heat until the oil is hot and shimmering.
• Gently place a few falafel balls into the hot oil without overcrowding. Fry for approximately 5 minutes, turning as needed, until the exterior is golden brown and crisp.
• Use a slotted spoon to remove the fried falafel and place them on paper towels to drain any excess oil. Allow to cool slightly before serving.