• 2 cups dried chickpeas
  • 1/2 tsp baking soda
  • 1 cup fresh parsley leaves, stems removed
  • 3/4 cup fresh cilantro leaves, stems removed
  • 1/2 cup fresh dill, stems removed
  • 1 small onion, quartered
  • 7–8 garlic cloves, peeled
  • Salt to taste
  • 1 tbsp ground black pepper
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp cayenne pepper
  • 1 tsp baking powder
  • 2 tbsp toasted sesame seeds
  • Oil for frying

  1. 1DAY AHEAD OF TIME. Soak the dried chickpeas and baking soda in a large bowl filled. Cover the dried chickpeas with two inches over top. The chickpeas will expand as they soak. Soak overnight for at least 18 hours. When ready, drain the chickpeas completely and pat them dry.

  2. Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Bend into a paste.

  3. Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or overnight until ready to cook.

  4. Before frying, add the baking powder and sesame seeds to the falafel mixture and stir together.

  5. Scoop tablespoonfuls of the falafel mixture and form into patties Wet your hands as you form the patties.

  6. Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.

  7. Place the fried falafel patties in a colander or plate lined with paper towels to drain.

  8. Serve falafel hot next to other small plates; or assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato and cucumbers. Enjoy!