*2 cups chickpeas, cleaned from the stones, washed and soaked overnight or for at least 12 hours.
*5-6 medium size onions
*Few cloves of garlic, optional
*Three bunches of cilantro
*Three bunches of parsley
*3 tablespoons of ground cumin
*3 tablespoons of cumin seeds
*3 tablespoons of ground coriander
*3 tablespoons of coriander seeds
*Salt to taste
*Cooking oil for frying
*The filling for the falafel consists of diced onions and couple of tablespoons of Sumac. You may add ground cumin and a red chili flakes.
*Soak the chickpeas for 12 hours. Drain and wash well.
*Chop the cilantro and the parsley rough chop.
*In the food processor, add chickpeas, parsley, coriander, and onions. Grind until all ingredients are mixed well and finely choppedd. The mixture should be smooth and homogeneous. Do this step in patches until all your ingredients are used up.
*Add spices to the mixture and mix well.
*Let the mixture stand for an hour to allow the flavors to develop, and the mixture will be easier to shape.
*Add one teaspoon of Bicarbonate Soda to the amount you are about to fry.
*Prepare the falafel stuffing.
*Shape the falafel rounds by hand or by the falafel shaper instrument if you have one. Fill the falafel with the stuffing and close the falafel ball well.
*Heat up the oil. Make sure your oil is very hot before you fry the falafel.
*Drop the falafel balls carefully, they fry fast. Do not stir while they are frying.
*Take out of the fryer and place on paper towels to drain the excess oil.
*Serve hot with pita bread, small diced salad, and tahini sauce. Enjoy!