Chickpea Falafel Recipe (Makes 20-25 small falafels)

Ingredients:

• 1 1/2 cups dried chickpeas (soaked overnight) or 1 can (15 oz) of chickpeas, drained

• 1 small onion, roughly chopped

• 3 garlic cloves, minced

• 1/2 cup fresh parsley, chopped

• 1/2 cup fresh cilantro, chopped

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1/4 tsp baking soda (optional for extra fluffiness)

• Salt and pepper to taste

• Olive oil for frying or baking

Instructions:

• Prepare the mixture: If using dried chickpeas, drain them. In a food processor, blend chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper until the mixture is finely chopped but not a paste. Add baking soda if using.

• Shape falafel: Form the mixture into small balls or patties.

Cooking options:

• Frying: Heat olive oil in a skillet over medium heat. Fry falafels for 3-4 minutes per side until golden and crispy.

• Baking: Preheat the oven to 375°F (190°C). Place falafels on a greased baking sheet, brush with olive oil, and bake for 25-30 minutes, turning halfway.

Platter or Buffet Style:

• Serve both chicken and chickpea falafel on large platters.

• Accompany pita bread which guests can use to make their own wraps.