1 cup dried chickpeas ( or 1 tin)
1/2 brown onion, roughly chopped
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh coriander
1 teaspoon sea salt
2 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4 tablespoons flour
Put the chickpeas in a large bowl and add enough cold water to cover them and let soak overnight, then drain. Or use canned chickpeas, drained.
Place the drained, uncooked chickpeas and the onions in the bowl of a food processor add parsley, coriander salt, garlic, and cumin. Process until blended but not pureed.
Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse, mould into little balls or falafel shapes ( cover your hands in extra flour if mixture is too wet and it's easier to handle ) and refrigerate for a few hours before frying
Shallow fry in olive oil a few minutes each side until cooked!
I get about 20 falafels