soak the chickpeas the night before in cold water.

After overnight in water, drain the chickpeas, and wipe them completely in a clean cloth or paper towel.

place the chickpeas in a chopper

Mix well in small strokes.

leave the chopper on and add all the ingredients, one by one: parsley, coriander, onion, garlic, cumin, black pepper, salt, lemon juice and baking soda.

If your falafels appear a little runny, add a little flour, sometimes I put a dumpling in the frying pan, if it stays well, so no need to add the flour

form falafel rings almost 3 cm in diameter.

place them progressively on absorbent paper

heat the oil well, lower the heat and fry the falafels on each side until you have a nice golden color.

enjoy a sandwich with a nice salad, and a good homemade Lebanese pita bread