1 cup (150 gr) dry chickpeas soaked in cold water for 12-24 hours
1 bunch of parsley leaves
1 bunch of coriander leaves
1 big onion
3 garlic cloves
1 tbsp tahini (sesame seed) paste
1 tbsp olive oil
1/2 tsp baking powder
1 tsp salt
1 tsp cumin
Additional olive oil for baking
Preheat the oven to 200 ℃.
Place a baking sheet on a baking tray, and using a paper towel evenly spread a little bit of olive oil on the sheet.
In a food processor blend the chickpeas into tiny crumbs, so that it looks like burghul. Move the mixture over to a large bowl.
In the processor, blend the parsley, coriander, garlic, tahini and the olive oil into a smooth mixture. Add it to the chickpea bowl.
Add the baking soda, salt and cumin and mix well.
Wet your hands and form small balls, place them on the baking sheet.
Using a paper towel soaked with a little bit of olive oil, gently pat the balls (this part is so they get a crusty edge in the oven).
Bake for 20 minutes, until the falafels are slightly brown and get a crusty edge. Make sure no to bake too much so that they don't dry out.
The original recipe can be found in Hebrew here.
Hope you enjoy, I'm here if you have any questions:)