When I made this recipe, I didn't have cilantro because I used it all up to make the Salsa verde (recipe) so I just used my salsa verde, and guess what? It turned out beautifully! Importantly - if you dislike cilantro don't worry about using it here. I honestly can't stand the smell of fresh cilantro, but when cooked, it changes aroma and basically becomes unnoticeable. It is essential though for the richness and is healthy too, so don't skip using it.

Make sure to soak garbanzo beans for about 5-6 hours in water & 1/2 tsp baking soda. Soaking should be done so that the water reaches about 3 inches above the beans.

In a food processor, place all the ingredients and blend them well until a consistent paste is received.

Let the mixture rest in the bowl for 20 minutes.

In a small (deep enough) pot, place sunflower oil in a quantity that will allow deep-frying the falafel 'balls'.

Before frying, make sure the oil is hot enough. If you'd like to measure the temperature, it should be around 350-370F/160-180C. You can also just place a wooden spoon in the pot and trace small bubbles that will form around the spoon in the oil, as a sign for the desired temperature.

Once hot enough, make small balls out of the mixture (about 2 inch in diameter) and place in the oil. Fry on medium heat or about 4 minutes, or until dark brown color is obtained (see picture above).

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Alternatively you can make a flatter patty and put it in a sandwich. Just as yummy :)

 

Serve hot!! It tastes much better that way.. best served with tahini spread and chopped salad in a pita bread with fried!