.2 LB bag of dry garbanzo beans soaked overnight in cold water.
.6 cups of flat leaves parsley
.2 Tbsp. salt
.1 Tbsp. Black Pepper
.1 Tbsp. Coriander Powder
.1 Tbsp. Cumin Powder
.1 Tbsp. Baking Powder
.5 cups of vegetable oil for frying
.5 cloves of Garlic
.1 Large Onion cut in too wedges
Drain the garbanzo beans, add half the garbanzo beans with half the parsley, half the Onion and half the Garlic to food processor, mix until smoothly chopped but not a paste consistency set a side and repeat until all mixed.
In a big bowl add the rest of the ingredient and mix well. Form small balls with your hand if you do not have the falafel mold, it should be the size of golf ball. Heat oil and drop the falafel balls softly in the heated oil, it will take about 1 to 2 minutes to cook, do not overcrowd the frying pan.
Keep an eye on it, it will go from golden to burn in seconds.
This recipe makes a lot so it freezes very well, divide it in to portions in zip top bags and keep it in the freezer for two months, defrost in the fridge over night.
Served with tahini sauce, humus, salad and middle eastern bread.