|Dried chickpeas/Garbanzo beans||3 Cup (48 tbs)|
|Water||1 Cup (16 tbs)|
|Olive oil||4 Cup (64 tbs)|
|All purpose flour||2 Tablespoon|
|Baking soda||1⁄2 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Egg||1 , beaten|
|Chopped fresh parsley||2 Tablespoon|
|Chopped fresh cilantro||2 Tablespoon|
|Ground cumin||2 Teaspoon|
|Ground turmeric||1⁄2 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Freshly ground pepper||To Taste|
Rinse and pick over the chickpeas.
Soak them overnight in water to cover by several inches.
In a large saucepan, combine the chickpeas and water to cover by several inches.
Bring to a boil, reduce heat to a simmer, cover, and cook until tender, about 60 to 75 minutes.
Drain and set aside.
In a large, heavy pot or deep fryer, heat the oil to 350°F, or until a 1-inch cube of bread browns in about 65 seconds.
Meanwhile, in a blender or food processor, combine the drained chickpeas, water, flour, baking soda, garlic, egg, and herbs.
Season the mixture with salt and pepper.
Blend until the ingredients form a coarse paste.
Form the mixture into twenty-four 1 -inch balls and flatten each slightly between your palms.
Dredge each falafel in flour and fry them in batches in the olive oil until they are golden brown on both sides, about 3 to 4 minutes.
Keep warm in a low oven until all the falafel are fried.
Dram on paper towels and serve at once.