1 Pound dried garbanzo beans, soaked overnight
1 Bunch Parsley, cut stems off and wash well
1 Bunch Coriander, cut stems off and wash well
1 Small onion , chopped
4 Cloves Garlic , peeled
1 teaspoon salt (adjust to taste)
1 tablespoon cumin
1 tablespoon corriander spice
1/4 teaspoon baking soda
1/4 teaspoon baking powder
Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain and rinse well.
Put all ingredients (except baking powder and baking soda) into a food processor. Process until blended but not pureed.
Sprinkle in the baking powder and baking soda, and pulse a few times. Let the mix rest for at least 30 min at room temperature.
Heat 3 inches of avocado oil to 375ºF in a deep pan, form using a falafel utensil or you can use a tablespoon and form into balls then flatten. Then fry about 6 pieces at a time for a few minutes on each side, or until golden brown. Drain on paper towels. Serve hot.
- Alternatively, You can also bake the formed Falafel at 350 for 20 minutes then broil until golden brown. Be sure to grease the cookie sheet lightly
- If you want to freeze any of the batter be sure to not add the baling powder and baking soda.