This recipe was given to me by a beautiful Israeli woman whom I adore! It make the absolute best falafel I have ever tasted. My kids love to help fry the batter (and taste test it too). Make these falafel when there is extra coriander in the garden threatening to bolt.
1 kg dried chickpeas, soaked for 24 hours and drained well
2 medium onions
8 cloves garlic
4 teaspoons coriander, ground
4 teaspoons cumin, ground
2 teaspoons bi-carb (baking soda)
salt to taste
4 bunches coriander
1 bunch parsley
Grape seed oil for frying
Roughly chop onions, coriander and parsley. Place all ingredients in a food processor and blitz until it resembles breadcrumbs (you may have to do this in batches depending on the capacity of your food processor).
Heat oil in a tall saucepan, once hot mold chickpea mixture into balls using two spoons (there is a nifty gadget for this - Google "falafel maker scoop") and fry until golden brown. Generally, I fit about a dozen balls in the oil at once. Use a small strainer to remove the falafel from the oil and place on a paper-lined plate or tray. Continue in this method until the batter is finished. Be careful to oil doesn't get too hot or cool down too much.
Mix tahini, lemon juice and fresh minced garlic together, then thin out to pouring consistency with warm water (mix well as the water will stiffen the mixture first, then it will liquefy again). Mix in salt and taste, adjust as desired.