500g dry chickpeas (soaked overnight in 1½ litres water then drained)
1 large onion
3 cloves garlic
1 bunch parsley, or to taste
1 bunch coriander, or to taste
¼ teaspoon baking soda
1 teaspoon baking powder
½ tablespoon salt
1 tablespoon ground cumin
½ tablespoon ground coriander
1 tablespoon dried parsley
1 tablespoon dried coriander
¼ cup cold water
sunflower oil, for frying

Falafels are found all over the Middle East and each country has a slightly different way of making them – small or big, green or yellow, from chickpeas or other beans. We LOVE falafel!

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1.Put the chickpeas, onion, garlic, fresh parsley and fresh coriander in a meat grinder or food processor and process almost to a paste.
2.Transfer to a bowl and add the baking soda, baking powder, salt and the dry herbs and spices.
3.Mix together well, slowly adding the water while stirring.
4.Cover and put in the fridge for 2 hours to rest.
5.Use your hands to form the mixture into balls slightly smaller than a golf ball and put on a plate.
6.Heat the oil in a pot to about 170°C.
7.Once the oil is hot, fry the falafels until they are golden brown, about 3-4 minutes.

Recipes & food styling Carmel Davidovitch / Photography Tony Nyberg