PREP + COOK TIME 40 MINUTES (+ SOAKING TIME) MAKES 16 FALAFELS
1 cup (200g) dried chickpeas
4 spring onions, chopped
2 tablespoons finely chopped fresh flat−leaf parsley
¼ cup finely chopped fresh coriander
2 cloves garlic
1 teaspoon ground cumin
½ teaspoon ground chilli
1 teaspoon baking powder
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