Falafel
1.
Place dried chickpeas and baking soda in a large bowl. Cover with cold water by at least 2 inches and soak overnight (12–24 hours). Drain well and pat dry with paper towels before using.
| 2 cup | Chickpeas |
| 1⁄2 tsp | Baking Soda |
2.
In the bowl of a food processor, combine soaked chickpeas, parsley, cilantro, dill, onion, garlic, black pepper, cumin, coriander, and cayenne. Process until mixture is finely ground and well combined, scraping down sides as needed.
| 1 cup | Parsley |
| 3⁄4 cup | Cilantro |
| 1⁄2 cup | Dill |
| 1⁄2 each | Onion |
| 7–8 each | Garlic |
| 1 tbsp | Black Pepper |
| 1 tbsp | Ground Cumin |
| 1 tbsp | Ground Coriander |
| 1 tsp | Cayenne Pepper |
3.
Transfer mixture to a container, cover tightly, and refrigerate for at least 1 hour or up to overnight to allow flavors to meld.
4.
Just before frying, stir in baking powder and sesame seeds. Season generously with salt to taste.
| 1 tsp | Baking Powder |
| 2 tbsp | Sesame Seeds |
| Kosher Salt |