• ½ cup dry chickpeas, soaked in water overnight
• ¼ cup fresh parsley
• ¼ cup fresh cilantro
• 4 cloves of garlic, chopped
• 1 tsp salt
• 1 tsp cumin
• 1 tsp coriander
• 1/4 tsp red pepper flakes
• 1/4 tsp black pepper
• 2 tbsp all-purpose flour
• 1 tsp baking powder
• Olive oil for frying
• 6 corn tortillas
• 1/2 cup diced tomatoes
• 1/4 cup diced onions
• 1/4 cup chopped fresh cilantro

• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• One clove of garlic, minced
• Pinch of sea salt

1. Preheat oven to 350°F (180°C).
2. In a food processor, blend chickpeas, parsley, cilantro, garlic, salt, cumin, coriander, red pepper flakes, and black pepper together until everything is finely chopped and mixed together.
3. Add all-purpose flour and baking powder to the food processor and pulse a few times until the mixture comes together.
4. Form the falafel mixture into small balls and gently flatten them with your hands.
5. Heat up 1/4 inch of olive oil in a skillet over medium-high heat. Fry falafel until crispy and brown, about 4-5 minutes on each side, then drain and cool on a paper towel.
6. Whisk together 1/4 cup of high-quality olive oil, 1/4 cup of fresh lemon juice, minced garlic, and a pinch of sea salt for the olive oil sauce.
7. On a baking sheet, arrange the corn tortillas and warm them in the oven for 3-5 minutes.
8. Assemble the tacos, place a few falafels in each corn tortilla, and top with diced tomatoes, onions, and chopped cilantro. Drizzle with olive oil sauce.

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