Ingredients1 kilo of dry chickpeas2 med potatoes10cm Leek the white part4 gloves Garlic1 large OnionsHalf cup chopped Green Coriander1 tbsp Falafel spices½ tsp Crushed black pepper½ tsp Ground white pepperSalt to taste1 tsp Ground coriander1 tsp Ground cuminSesame optional1 tbsp Baking sodaDirections
Soak dry chickpeas in water overnight.
In a meat grinder, combine all ingredients. Pulse until mixture is course and mealy – not over blend.
Add the baking soda and mix it well.
Form mixture into falafel balls about 2” in diameter, squeezing to compact. Transfer to chill in the refrigerator while oil heats.
In a pot, heat 1” vegetable oil until a drop of water added to the oil sizzles and pops.
Fry falafels on med heat until golden, then transfer to a paper towel-lined plate and season immediately with salt and serve hot.