With a meat grinder, run the soaked garbanzos through on the coarse setting. Put on the fine filter and run them through again, alternating with the cilantro, parsley, garlic and onions. Add spices to the mixture and combine well. At this point the falafel mix can be refrigerated overnight, or used immediately.
When ready to cook, fill a pan / electric skillet with oil to a depth of 2-inches, and warm to about 375 degrees F. Using a small portion scoop that makes balls about the size of 2-teapoons to a tablespoon, form up patties. Pack well in your hands and flatten slightly.
. Fry, flipping once, until golden brown and drain on paper toweling before serving. Offer a wide variety of condiments, including Z’hug, thinned Hummus or a ripe avocado blended with yoghurt.