1 pound dried green split peas
1 medium yellow onion, peeled and quartered
8 garlic cloves, peeled
1 bunch fresh cilantro (leaves and tender stems), washed and patted dry (about 1packed cups)
1 bunch fresh parsley (leaves and tender stems), washed and patted dry (about 1packed cup)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon kosher salt
1 tablespoon baking powder
1 handful sesame seeds (optional)
peanut or another neutral oil, for frying
Place the peas in a bowl and cover with of water. Soak the peas unrefrigerated overnight . Make sure u cover with enough water bc the peas will absorb a lot of the water
Drain the chickpeas, then dry well.
Add the onion and garlic to a food processor and pulse until finely chopped.
Add the herbs to the onion mixture and blend until finely chopped.
Add the chickpeas, salt,, spices and baking powder to the food processor and blend until the mixture is a coarse paste. It should look like fine granules, but still firm enough to hold a shape with your hands.
Shape the mixture into golf-ball-sized using an ice cream scooper like you would a meatball, . Sprinkle each ball with sesame seeds on each side if using and press lightly to secure.
Heat the oil over high heat—it should fill at least one-third of the pot. Test if the is hot enough by adding a little bit of falafel mixture into the oil, if it bubbles furiously and floats, it’s ready; alternatively, use a candy thermometer and heat the oil to about 350°F.
Carefully transfer the falafel balls into the oil. They should be completely submerged in the oil. Reduce the heat to medium.
Cook until golden brown, about 2 to 4 minutes total, Use a slotted spoon to move the balls around and make sure they are golden brown on all sides.
remove the falafel and transfer to a paper-towel-lined plate. Repeat with the remaining falafel.