Ingredients:

• 1 pound dried chickpeas (about 2-1/4 cups)
• 2 slices bread
• 1/2 cup minced fresh parsley
• 1 bunch fresh cilantro, minced
• 1 onion, chopped fine
• 5 to 6 garlic cloves, minced
• 1 teaspoon salt
• freshly ground pepper
• 3/4 teaspoon cumin
• 1 teaspoon baking soda
• oil for frying

Directions:

1. Clean the chickpeas by placing them in a strainer or colander and rinsing them thoroughly.
   « See Picture 1 for an image of the chickpeas being cleaned »
   Soak the chickpeas in 8 cups cold water for 24 hours. Do not refrigerate. Drain chickpeas and set aside. (Or, substitute 6 cups of canned chickpeas, drained and rinsed.)
2. Soak the bread in water. Squeeze out most of the water, leaving the bread moist.
3. Grind the chickpeas in a blender or food processor until fine.
   « See Picture 2 for an image of the chickpeas being processed »
   Place chickpea mixture in a large bowl.
   « See Picture 3 for an image of the chickpea mixture being poured »
   
4. In a food processor or blender, grind the parsley, cilantro, onion, garlic and bread together until fine. Add the chickpeas and mix well. Add seasonings and baking soda. The mixture will be thick. Add a little water, 1/3 to 1/2 cup, so that the mixture is moist, but still holds together.
5. Shape mixture into 1-inch balls.
6. Deep-fry the falafel in hot oil until crisp and golden. They will float to the surface when done.
   « See Picture 4 for an image of the falafel being deep-fried »
   Drain well on paper towels.
7. Serve your steaming falafel in a pita along with your favorite toppings, including Israeli salad, hummus, and tahina.
   « See Picture 5 for an image of the falafel ready to eat »
   B’tayavon! (Enjoy your meal!)