The iconic Levantine street food. Crispy, deeply herb-flecked fritters made from raw (not cooked) soaked chickpeas ground with fresh parsley, cilantro, and cumin.
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Drain the soaked raw chickpeas completely.
In a food processor, pulse the chickpeas, herbs, onion, garlic, cumin, coriander, and salt until it forms a coarse meal that holds together when squeezed. Do not over-process into a paste.
Transfer to a bowl, mix in the soda, and let the mixture rest in the fridge for 30 minutes .
Form the mixture into small balls or patties without packing them too tightly.
Heat oil to 350°F (175°C). Drop the falafel into the hot oil.
for 4-5 minutes until deeply browned and crisp on the outside, and bright green and fluffy inside. Serve in pita with tahini.
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