Ingredients:
2 cups dried chickpeas
1/2 tsp. baking soda
1 cup fresh parsley leaves, stems removed
3/4 cup fresh cilantro, stems removed
1/2 cup fresh dill, stems removed
7 garlic cloves peeled
Salt to taste
1 tbsp. ground pepper
1 tbsp. ground cumin
1 tbsp. ground coriander
3/4 tsp. cayenne pepper
1 tsp. baking powder
2 tbsp. toasted sesame seeds
Oil for frying
Fixings for sandwich:
Pitas
Hummus
English cucumbers
tomatoes
baby arugula
pickles
Directions:
Place dried chickpeas and baking soda into large bowl and cover chickpeas by at least 2 inches with water. Let soak for 16-18 hours. Drain chickpeas and pat them dry. Place parsley, cilantro, and dill in food processor and chop herbs. Add chickpeas, garlic and spices. Pulse until everything is well combined and smooth. Refrigerate for at least 1 hour and up to overnight.
Just before frying add the baking soda and sesame seeds to the mixture. Roll into small balls and fry until medium brown. Serve falafel hot with other fixings. May freeze uncooked balls up to a month.
