Chickpea Falafel

Add the onion, cilantro, garlic, parsley, and drained chickpeas to a food processor. Pulse several times until it gives a soft and smooth mixture. Stir in baking soda and mix well.

Make small meatballs sized falafel balls out of this mixture. Place the falafel in a sealable container and refrigerate or freeze to store. To cook these falafels, beat an egg with coriander and salt in a bowl.

Coat the falafel balls with egg mixture and then sear them in hot oil over medium heat until brown.