4cupsof chickpeas after soaking overnightequivalent to approx. 2.5 cups of dry chickpeas before soaking
2cupsparsleypacked
½cupcilantropacked
¾onionquartered
6garlic cloves
1.5tspsalt
1.5tspcumin
1tspbaking soda
½tspblack pepper
3tbspolive oilin mixture
½cupolive oil to bake Falafel
Instructions
Add the onion and garlic to a food processor and process for a minute
Next add the chickpeas, parsley, cilantro, olive oil, baking soda and all the spices and process for a few minutes until well combined and mixture holds together
Refrigerate for a minimum of 1 hour (do not skip this)
Add the ½ cup olive oil on a baking sheet and spread evenly
Form the Falafel patties ensuring they are not too thin (approx ½ - ¾ inch thick) and place on the baking sheet
Bake at 375F for 25 mins, then flip Falafel and rotate pan, and bake for a further 20-25 mins until golden brown
Notes
Dry chickpeas will double in size once you soak overnight. Therefore start with about 2-2.5 cups of dry chickpeas to get 4 cups soaked chickpeasUsing canned chickpeas will yield a much more moist dough and may not hold into patty shapes. You may need to add flour. But using dry chickpeas is recommended for optimum results.