Falafels

2 cups chickpeas
2 tablespoons each finely chopped fresh dill and coriander leaves
1 large onion
eight cloves garlic
4 tablespoons finely chopped parsley
1 teaspoon baking soda
1 teaspoon ground cumin
1/4 teaspoon chilli powder
cooking oil

Soak the chickpeas overnight. Drain and process in batched in a food processor along with the onion and herbs. Add the spices and baking soda, season with salt and set aside for an hour. Wet you hands and take a good tablespoon of the mixture and roll into balls or disks. These can be sprinkled with sesame seeds if desired. Deep fry in hot oil until golden brown and drain on kitchen towels. Keep hot till ready to serve. These are also nice cold and can be tucked in a picnic basket or lunch box.