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- 1 cup dried chickpeas
- 1 small onion, roughly chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 3 cloves of garlic
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Vegetable oil for frying


1. Place the dried chickpeas in a bowl and cover them with water. Let them soak overnight. Drain the chickpeas and rinse them well.

2. In a food processor, add the soaked chickpeas, onion, parsley, cilantro, garlic, flour, cumin, coriander, baking powder, salt, and black pepper. Process until you get a coarse paste-like texture. Scrape down the sides as needed.

3. Transfer the falafel mixture to a bowl, cover with plastic wrap, and refrigerate for about 1-2 hours. Chilling helps the mixture to firm up and makes it easier to shape into balls.

4. After chilling, take small scoops of the mixture and shape them into small balls, about 1-1.5 inches in size. Flatten them slightly with your palm.

5. Heat vegetable oil in a deep pan or pot to about 350°F (180°C). Carefully drop a few falafel balls into the hot oil and fry until golden brown and crispy, around 3-4 minutes per batch. Make sure not to overcrowd the pan.

6. Once cooked, remove the falafel from the oil and drain them on a paper towel-lined plate or wire rack.

7. Serve the falafel in pita bread with your choice of toppings such as tahini sauce, hummus, fresh veggies, and pickles.

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