Ingredients
2 cups dried chickpeas
1/2 tsp baking soda
1 cup fresh parsley leaves
3/4 cup fresh cilantro leaves
1/2 cup chives
1 small onion, quartered
8 garlic cloves, peeled
salt to taste
1 tbsp black pepper
1 tbsp ground cumin
1 tbsp ground coriander
1/2 tsp cayenne pepper
1 tsp baking powder
2 tbsp toasted sesame seeds

Oil for frying

Directions
One day in advance, soak the chickpeas in water with at least 2 inches over with baking soda. Set over night for 18 hours or longer. When ready, drain the chickpeas completely and pat them dry.

Add the chickpeas, herbs, onions, garlic and spices to a food processor. Process until well combined.

Transfer the falafel mixture to a container and refrigerate for at least 1 hour. Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.

Scoop tablespoonfuls of the falafel mixture and form into patties. It helps to have wet hands as you form the patties. Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 – 5 minutes until crispy. Avoid over crowding.

Place the fried falafel patties in a colander or plate lines with paper towels to drain.