Falafel

Instructions

1. Prepare the chickpeas
   Drain the soaked chickpeas thoroughly and pat them dry with paper towels. The chickpeas should be soaked but still firm, not soft like canned chickpeas.
2. Process the ingredients
   In a food processor, combine the chickpeas, onion, garlic, parsley, and cilantro. Pulse until the mixture is finely chopped but not pureed, scraping down the sides as needed. The texture should be like coarse sand.
3. Add spices and binding agents
   Transfer the mixture to a large bowl. Add cumin, coriander, cayenne pepper, salt, baking soda, flour, and optional sesame seeds. Mix well until everything is evenly incorporated. Cover and refrigerate for at least 1 hour to allow flavors to meld.
4. Form the falafel balls
   Using a falafel scoop or tablespoon, form the mixture into balls or small patties about 1 inch in diameter. If the mixture is too crumbly, add a tablespoon of water. If too wet, add a bit more flour.
5. Heat the oil
   In a deep, heavy-bottomed pot or deep fryer, heat oil to 350°F (175°C). The oil should be at least 3 inches deep for proper frying.
6. Fry the falafel
   Carefully drop the falafel balls into the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-4 minutes until they are deeply golden brown and crispy on the outside.
7. Drain and serve
   Remove the falafel with a slotted spoon and place on paper towels to drain excess oil. Serve hot with tahini sauce, inside pita bread with fresh vegetables, or as part of a mezze platter.