Put the chickpeas in a large bowl and add enough water to cover them by about 2 inches. Refrigerate overnight.
the chickpeas and toss them in a large bowl with the garlic and onions
. Run the mixture through the medium blade of a meat grinder. Toss the chickpea mixture with the parsley, cilantro
, salt, pepper, coriander, cumin and mint
and run through the meat grinder
Heat 4 inches of oil to 350 degrees F in a large pot over medium heat.
Shape the falafel
mixture into balls using a tablespoon measure and fry, in batches if needed and adjusting the heat as necessary, until browned, about 3 minutes. Drain on a paper towel and serve with pita
, cucumber and tomato
, parsley and tahini