Falafel (Safeera Kaka)

1 pound or about 2.5 cups dried chickpeas
1 bunch of parsley stems out
1 onion peeled
3-4 garlic cloves peeled
1 medium-size potato peeled
1 teaspoon cumin powder
1 teaspoon coriander powder
2 teaspoons baking powder
1 teaspoon salt
3-4 cups oil for frying (recommended avocado oil or grapeseed oil)

INSTRUCTIONS
Soak chickpeas with water fully covered for up to eight hours or overnight.
Rinse the hummus from water and place in a food processor, then add all the ingredients except for oil (parsley, onions, garlic, potatoes, cumin powder, coriander powder, baking powder. Blend everything well until you have formed a paste.
Begin shaping the falafel into balls by either using your hands, or the falafel tool if available, or even an ice cream spoon.
Heat the oil in a pan over high heat until very hot. Fry the falafel in batches of 4-5 at a time (depending on the size of your pan) for about 6-8 minutes, turn the falafel occasionally, once the falafel turns brownish, take it out, and place them on a paper towel.

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