-Chickpeas - Onion - Garlic - Parsley and Cilantro - Cumin, salt and pepper - Baking powder - Oil for frying
Soak chickpeas in water for 12 to 18 hours.
Place all the ingredients in a food processor and blend until all is combined.
Cover and refrigerate for 30 minutes to one hour.
Fill a saucepan up to 2 inches with vegetable oil and heat over medium heat. Scoop out the falafels and fry a few at a time.
Make sure not to overcrowd the saucepan. Falafels are crispy on the outside and soft on the inside.
Serve with pita, cucumbers, tomatoes, onions and tahini sauce.