½ pound dried chickpeas, thoroughly washed and picked over for small stones. Let soak for 24 hours and drain well before using.
¼ cup onion, diced
¼ cup plain bread crumbs (I use panko)
3 whole fresh cloves garlic
1½ tsp ground cumin
1¼ tsp kosher salt
½ tsp baking powder
⅓ cup fresh cilantro leaves
⅓ cup fresh flat leafed Italian parsley
1 whole egg
oil for frying (I use olive oil)
optional accompaniments: tzatziki sauce, tahini sauce, pickled vegetables, pita bread, and favorite salad fixings (I make a big Greek salad)
Using a food processor, combine all ingredients, except whole egg, and grind for about 30-40 seconds or until mixture is just evenly chopped up. Add 1 egg and blend again until mixture is finely chopped.
Put 2 inches of oil in a 8 or 10 inch cast iron skillet or heavy bottomed fry pan and heat over medium heat until it reaches 360F degrees. Using your hands and a spoon, shape 1-2 tablespoons of the dough into a slightly flattened round circle. Fry in the hot oil until brown on both sides (about 3-4 minutes each side). Drain on a wire rack or paper towels. Serve warm or at room temperature with tzatziki sauce, tahini sauce, pickled vegetables, pita bread, and/or your favorite salad fixings.
**Uncooked falafel dough can be stored, in a covered container, in the refrigerator for up to 2 days. Use as needed.