Serving Size / Yield
- 2 cups canned chickpeas, drained
- 2 slices brown bread, powdered in food processor
- 5 cloves garlic, sliced
- ½ onion, shredded
- ½ C. parsley, shredded
- ½ C. cilantro, shredded
- 1 tsp. sesame seeds
- 1 tsp. cumin
- 1 tsp. cayenne pepper
- 2 tsp. baking soda
- oil, for frying
Blend chickpeas in a food processor together with the bread crumbs, garlic, onion, parsley and cilantro.
Transfer the mixture to a bowl, add the sesame seeds, cumin, cayenne, salt, pepper and baking soda, mixing well. Cover and leave mixture to rest for 30 minutes or so. Form small balls of about 3/4" diameter.
Heat the oil in a large frypan. Fry falafel balls in hot oil until they are golden brown.
Serve with tahini sauce, chopped cucumbers, tomatoes, onions, freshly chopped parsley, squeeze of fresh lemon juice and hummus on fresh pita bread.
The recipe yields about 2 dozen falafel balls: serve 4-5 in a full pita bread or 2-3 in half sized pockets.