Falafel

Nothing beats fresh falafel and homemade is best, so here's what you'll need:

1 cup dry chickpeas (garbanzo beans)
1 medium onion
6 cloves of peeled garlic
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
1/2 cup day old bread that you've run under water for about 15 seconds
salt to taste
1 tsp cumin
1 tsp ground coriander
1/4 tsp chili powder (optional)
1/2 teaspoon baking powder (keep till the end)
Oil for frying




First, soak the chickpeas in water overnight.
In a food processor, add in the chickpeas and pulse a few times until you have a coarse chop, then add in the remaining ingredients except the baking powder and pulse till you have a coarse paste, finally add the baking powder and give it another spin.
Cover and place in the refrigerator for at least 2 hours.

Heat up the oil for frying and prepare the balls with either a falafel scooper if you have one or make your falafel balls by hand, and fry till golden on both sides and drain on a rack.

Serve it in a warm pita, with hummus, tahina, coleslaw, pickles, Israeli salad and harissa!