Mediterranean Falafel

1 lb. garbanzo beans soaked

1 onion

6 garlic cloves

1/4-1/3 cup of cold water

1/2 bunch of cilantro

1/2 bunch of parsley

1/2 teaspoon of baking powder

1/2 teaspoon of baking soda

1/2 teaspoon of salt

1/2 teaspoon of white pepper

1-2 tablespoons of cumin

1-3 tablespoons of chickpeas flour/ all-purpose Flour/

bread crumbs/ gluten-free flour

Oil for frying

Optional-

2 tablespoons of sesame seeds

Teaspoon Of chili pepper flakes or jalapeño

Place all of the garbanzo beans into a large bowl fill with water to soak overnight and up to 48 hours. Changing the water every 6 hours.
Drain and rinse the garbanzo beans well.
Place the garbanzo beans, onion, garlic, cilantro, and parsley in the food processor and process adding 1/4 cup of water.
Transfer to a bowl and add the rest of the ingredients: baking powder, baking soda, salt, pepper, cumin, sesame seeds, chili, flour and mix well.
Place in a bowl cover with plastic wrap and refrigerate for 1-2 hours.
Heat the oil on medium flame.
Oil your hands and form falafel bowls, or use falafel scoop and fry.
Fry one falafel ball first and taste, adjust the flour and or seasoning.

Serving suggestions:

Place about 5-6 falafel balls in a pita with salad and tahini.

Serve falafel balls over a salad and drizzle tahini