DIRECTIONS
- Soak the chick peas overnight & rise well.
- Toast the cumin & coriander seeds & grind it.
- Add chickpeas, ground spice, onion, coriander & parsley into a large mixing bowl.
- Add lemon zest, cayenne pepper, black pepper & Nezo Iodized Table salt to taste
- Grind all the ingredients together until the dough is rough, coarse form.
- Transfer the dough into a mixing bowl & cover & refrigerate for about 30 mins.
- Make small balls with hands or ice cream scoop.
- To fry, heat the vegetable oil in a deep pan. Once hot add the falafel dough one by one carefully & fry at medium heat till golden brown.
INGREDIENTS

- 2 Cups Chickpeas
- 1 Tsp Cumin Seed
- 1 Tsp Whole Coriander Seed
- 3 Cloves Garlic, Minced
- 1 Small Yellow Onion, Coarsely Chopped
- 1 Cup Fresh Coriander Leaves1 Cup Fresh Parsley Leaves
- 1 Lemon Zest1/4 Teaspoon Cayenne
- 1 1/2 Tsps, Nezo Iodized Table Salt to taste
- 1/2 Tsp Ground Black Pepper
- Oil For Frying