Falafel

Prepare the Mixture

Place the soaked and drained chickpeas in a food processor.

Add the chopped onion, minced garlic, parsley, and cilantro. Process until the mixture is finely ground but not pureed.

Add the ground cumin, ground coriander, baking powder, salt, black pepper, and cayenne pepper (if using). Pulse to combine.

Gradually add the flour, a tablespoon at a time, until the mixture holds together when formed into a ball. The mixture should be slightly coarse but manageable.

Shape the Falafel

Using your hands or a falafel scoop, shape the mixture into small balls or patties, about 1-2 inches in diameter.

Fry the Falafel

Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). You need enough oil to cover the falafel balls halfway.

Carefully add the falafel to the hot oil in batches, being careful not to overcrowd the pan.

Fry the falafel for about 3-4 minutes per side, or until they are golden brown and crispy.

Remove the falafel with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

Serve