Finely chop the parsley, and add to Step 2. Divide the mixture into 8 portions, and shape them into balls.

I shaped the mixture into a semi-spherical shape. You can shape it into whatever you like.

Pour a generous amount of oil in a frying pan, and heat up. Place the chickpea mixture into the oil, and deep-fry slowly.

When it's golden brown all over, it's done.

You can bake them in a toaster oven. Place the chickpea mixture on a sheet of aluminum foil, drizzle with vegetable oil, and bake.

Adding couscous or bulgur to the mixture gives it a chewy texture and prevents it from hardening even when it's cold.

Adding a little potato gives it a light tender texture.

Wrap the falafels in a pita with a lot of vegetables and yogurt sauce.

Serve with saffron rice.

Try this authentic taste with Turkish yogurt salad.

Serve with hummusand crepes.

Blending the parsley with the chickpeas, onion and garlic in a food processor turns the chickpea mixture's color beautiful green.

Deep-fry the mixture from Step 15, and pour a tahini dressing over them.

Tahini and yogurt 1:1 version. Add lemon juice and chopped parsley.

I took this photo at a Turkish restaurant. They were rather spicy.

I learned these from an Israeli person. Falafels with coriander.

A kebab stall at a festival.

Of course, they were serving falafels!

I asked them to make me a sandwich with falafels.

Lebanese falafels were cute shape and had some sesame seeds on top.

I made these nice and chewy falafels using plantains.

These are soy bean falafels. Using less spices highlights the sweetness of the soy beans.