Matt's Falafel Balls

Matt W put this picture up on his website and I had to have the recipe! Thanks Matt!


2 15oz cans chickpeas
Breadcrumbs from 2 slices of white bread
5 cloves garlic
1/2 small onion
1/3 cup chopped parsley
1/3 cup chopped cilantro
1 tsp cumin
1tsp paprika
Salt and pepper to taste
2 tsp baking soda just before frying
Purée onion and garlic. Roughly process the chickpeas to a texture of about breadcrumbs or feta cheese, don't purée into a fine paste. Chop the herbs and add everything into a bowl except for the baking soda. Mix well and then begin to heat your oil. When a piece of popcorn pops in the oil or it reaches 375, you can deep fry.
Make the falafel into balls a little smaller than a golf ball and be sure to pack them tight or they fall apart. Gently put them them in the oil and fry till browner evenly.