Dissolve the baking soda in the water and soak the chickpeas overnight.
The following day, drain the chickpeas and set them aside.
In a food processor, add parsley, cilantro, and drained chickpeas and pulse until the herbs are roughly chopped.
Add in the water, baking powder, and Dvora and continue pulsing until the mixture resembles gritty and chunky sand.
Remove the cover and test the mixture by trying to clump a handful together. You want it to just come together but have some texture so that the burgers will be crunchy.
Over medium heat, heat a ½ “of oil in a pan until the oil begins to ripple when tipping the pan.
Divide the mixture into 16 balls (30 g each or about a soup spoonful) and shape into round but irregular balls.
Working in batches, carefully slide each ball into the heated oil and let them simmer, turning on all sides, in the oil until golden brown and crunchy.
When crunchy and warmed through, remove them to a paper towel lined tray to blot excess oil.
Serve with our preferred salad or pita and drizzle with plenty of Mousa Yogurt Sauce and Pickled Red Cabbage.
Recipe Note
Recipe Notes
The falafel can be cooked in advance and reheated in the oven but they do taste best fresh out of the oil.
The chickpeas can be soaked up to 2 days in advance.
Here are the Mousa Yogurt Sauce and Pickled Red Cabbage recipes for your reference.
Variations and Ideas
Feel free to substitute your favorite pickles or one of our other great options for pickles like Dill Pickle, Bread and Butter, Honey Lemon, and Spicy Sour.
The Green Tahini Sauce would also work well with this patty and would make the dish vegan.
Instead of Dvora, try these with Amber substituted for a sweet and smokey twist.
