2 cups of cooked chickpeas
1/2 onion, chopped
4 cloves of garlic, minced
1/4 cup of chopped fresh parsley
1/4 cup of chopped fresh cilantro
2 tablespoons of all-purpose flour
1 teaspoon of cumin
1 teaspoon of coriander
1/2 teaspoon of salt
1/4 teaspoon of black pepper
Vegetable oil for frying
In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, flour, cumin, coriander, salt, and pepper. Pulse the mixture until everything is well combined, but not completely smooth.
Scrape the mixture into a bowl and let it chill in the refrigerator for at least 30 minutes.
Heat up a large skillet with enough vegetable oil to cover the bottom of the pan. You can also use a
deep fryer if you have one.
Scoop out about a tablespoon of the chilled mixture and roll it into a ball. Flatten it slightly to create a disk shape.
Carefully place the falafel into the hot oil and fry for about 2-3 minutes on each side, or until golden brown.
Remove the falafel from the oil and place it on a paper towel-lined plate to drain off any excess oil.
Repeat the process with the remaining mixture until you have used it all up.
Serve the falafels hot with your favorite dipping sauce or wrap them in a pita with hummus, veggies, and tahini sauce.