1 cup (1/2 pound) dry chick peas (not canned)
1/2 onion, roughly chopped
1/4 - 1/2 cup chopped parsley
4 cloves garlic
1 rounded tablespoon flour
1 1/2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon baking soda
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon ground coriander
vegetable oil for frying
tzaztiki sauce for dipping
Soak the chickpeas covered with cold water overnight in a large bowl. They will double in size so make sure there's plenty of water.
Drain the soaked chickpeas well.
Place the garlic cloves in a food processor and pulse until finely chopped.
Add parsley and chop with garlic.
Now add the chickpeas, onions, salt peppers, flour, baking soda and coriander. Pulse until everything comes together and is finely chopped. It should hold together. You may add a bit more flour if you need to so that it holds.
Transfer the mixture in a bowl and cover tightly with wrap. Refrigerate at least 1-2 hours or overnight.
Heat the oil to about 350 degrees.
Form the falafel balls using a small ice cream scoop. You can also make patties if you prefer (like mini burgers).
Fry about 5-6 at a time so that they cook evenly and the oil's temperature does not drop too much.
Fry for about 4-5 minutes or until beautifully golden brown all around.
Place cooked falafel on a plate lined with paper towels to absorb excess oil.
Serve these with tzatziki, pita bread and chopped salad (cucumber, bell pepper, onion).