Crispy Falafel

Instructions

1. Prepare the chickpeas
   Drain the soaked chickpeas thoroughly and pat them dry with paper towels. They should have doubled in size after soaking but will still be hard.
2. Process the mixture
   In a food processor, combine the chickpeas, onion, garlic, parsley, and cilantro. Pulse until the mixture is finely minced but not pureed, scraping down the sides as needed. The texture should be like coarse sand.
3. Add the seasonings
   Transfer the mixture to a large bowl and add the cumin, coriander, baking powder, salt, black pepper, and cayenne (if using). Add the flour and mix thoroughly by hand until well combined. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
4. Form the falafel
   Once chilled, take about 2 tablespoons of the mixture and form into a ball or slightly flattened patty with your hands. Repeat with the remaining mixture to make about 20-24 falafels.
5. Heat the oil
   In a deep pot or heavy skillet, heat oil to 350°F (175°C). The oil should be about 3 inches deep. Use a thermometer to maintain the correct temperature throughout frying.
6. Fry the falafel
   Carefully drop 5-6 falafel balls into the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes, until deeply golden brown and crispy on the outside. Remove with a slotted spoon and drain on paper towels.
7. Serve
   Serve the falafel warm in pita bread with tahini sauce, chopped tomatoes, cucumbers, and pickled vegetables. Alternatively, serve on a platter with hummus and fresh herbs for dipping.