1 cup of dried chickpeas rinsed and soaked overnight.
1 onion peeled and quartered.
1 cup Italian parsley (leaves only)
Small bunch fresh coriander
2 tsp ground coriander.
1 tsp ground cumin.
½ tsp ground turmeric.
1 tsp salt.
Grape-seed oil for deep frying.
Drain the chickpeas well in a colander, set aside in the colander while you are processing the onion and parsley.
In a good food processor, place the onion and press pulse to roughly chop; then add the parsley/coriander and pulse again; now start adding chickpeas half a cup at a time, and add the spices and salt while the food processor is going continuously. Continue adding the chick-peas and stop processing when all the chickpeas are added.
To fry the falafel:
Roll the mixture into balls the size of walnuts with damp hands and set aside; prepare a large plate with paper towels to drain the hot falafel as they come out of the oil.
In a deep pan heat the oil gently on medium heat, check if ready by dropping a falafel ball - if bubbling and floating to the surface the oil is ready, now drop the balls gently into the hot oil and turn after a minute, or when golden brown, and fry on all sides. Turn out onto a paper towel to drain excess oil.
Best served immediately.
If making the falafel mix for later use, store in an airtight container in the fridge for up to one week, or freeze for up to three months.