Three to four falafels per serving, made by processing chickpeas that had been soaked for 2 days but not cooked, fresh parsley and coriander leaves and several spices. They are formed in patties, sprayed with oil and baked. The falafels are served with Tabbouleh, which is a salad made of bulgur wheat or couscous, a LOT of fresh parsley, coriander leaves and mint, cucumber and tomato dice and olive oil.