Falafel

• 1 lb dried chickpeas
• 4 -5 garlic cloves, roughly minced
• 12 bunch Italian parsley, coarsely chopped
• 12 bunch cilantro, coarsely chopped
• 1 -3 thai bird chile, depending on hot you like it
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground cumin seeds (not toasted)
• 2 teaspoons freshly ground coriander seeds (not toasted)
• 18 teaspoon baking soda

1. Cover chickpeas with 3 times their volume of water; place them in the refrigerator over night.
2. Drain chickpeas and combine them with all other ingredients in a food processor; grind until almost smooth.
3. Form into balls or patties no more than 1/2" thick; each should be about 1/2 ounce.
4. To fry, heat 2" canola oil or sunflower oil to 350F in a deep heavy skillet.
5. Using a slotted spoon or spider, lower falafel balls carefully into hot oil.
6. Cook about 2 minutes on each side, until brown and crispy.
7. Drain on paper towels.
8. To bake, preheat oven to 375F Line a baking sheet with Silpat or parchment and brush with olive oil.
9. Arrange falafel balls and bake about 6 minutes, turning once.
10. Serve 3 pieces per portion.
11. Place into a pita and serve with shredded lettuce, diced tomato and cucumber, and tahini sauce.

chickpeas, garlic, italian parsley, cilantro, bird chile, kosher salt, freshly ground cumin seeds, freshly ground coriander seeds, baking soda

Taken from www.food.com/recipe/falafel-439344 (may not work)