• Place chickpeas in a large bowl filled with water and soak overnight.

Green Falafel

• For the green herb falafel, add the chickpeas, parsley, cilantro, dill, onion, garlic, cumin, coriander, salt, pepper, baking powder and flour to a food processor. Grind the ingredients to very small bits, remembering to stop before the mixture becomes a paste.

Red Falafel

• For the red sun-dried tomato falafel, add the chickpeas, cumin, coriander, baking powder, flour and sun-dried tomatoes to a food processor. Grind the ingredients to very small bits, remembering to stop before the mixture becomes a paste.

Purple Falafel

• For the purple Kalamata olive falafel, add the chickpeas, olives, cumin, coriander, salt, pepper, baking powder, flour and garlic to a food processor. Grind the ingredients to very small bits, remembering to stop before the mixture becomes a paste.

For all falafel

• Refrigerate the mixtures for 2 hours.
• Form the mixtures into balls or patties.
• Pour enough olive oil into a pan to just cover the falafel and place on high heat.
• Once the oil seems hot, turn the heat down to medium and carefully test one falafel. The oil should sizzle gently but not sizzle like crazy.
• Fry until golden, about 3 mins on each side.
• Serve with hummus, tahini, pita, chopped salad, amba sauce, pickles, cabbage salad and all your Israeli faves.