• 2 cups dried chickpeas, do not use canned or cooked chickpeas
  • 1/2 tsp baking soda
  • 1 cup fresh parsley leaves, stems removed
  • 3/4 cups fresh cilantro leaves, stems removed
  • 1/2 cup fresh dill, stems removed
  • 1 small onion, quartered
  • 7 to 8 garlic cloves, peeled
  • salt to taste
  • 1 tbsp ground black pepper
  • 1 tbsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp cayenne pepper (optional)
  • 1 tsp baking powder
  • 2 tbsp toasted sesame seeds
  • oil for frying


  1. One day in advance: Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours. When ready, drain the chickpeas completely and pat them dry.
  2. Add the chickpeas, herbs, onions, garlic, and spices to the large bowl of a food processor fitted with a blade. Run the food processor for 40 seconds at a time, until all is well combined forming the falafel mixture.
  3. Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least an hour, until ready to cook.
  4. Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
  5. Scoop tablespoonfuls of the falafel mixture and form into patties of 1/2 inch thickness. It helps to have wet hands as you form the patties.
  6. Fill a medium saucepan 3 inches up with oil. Heat the oil on medium high heat until it bubbles softly. Carefully drop the falafel patties in the oil. Let them fry for about 3 to 5 minutes, or until crispy and medium brown on the outside. Avoid crowding the falafel in saucepan, fry in batches if necessary.
  7. Place the fried falafel patties in a colander or plate lined with paper towels to drain.
  8. Serve falafel hot or assemble the patties in pita bread.
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