Easy Homemade Falafel

Ingredients

• 2 15 oz cans chickpeas
• 1/4 red onion
• 1 handfull fresh parsley
• 1 handfull fresh cilantro
• 4 cloves garlic
• 1 tsp salt
• 1/2 tsp cayenne
• 1 tsp cumin
• 1 tsp baking powder
• 1/2 cup flour
• 1/4 cup neutral cooking oil for frying

Directions

1. Rinse the chickpeas well, then let them drain in a colander. Put them in a food processor with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin, leaving out only the baking powder and flour. Pulse until the mixture becomes a coarse paste, not a perfectly smooth puree. Stop now and then to scrape the bowl so everything blends evenly.
2. Transfer the chickpea mixture to a bowl, then mix in the baking powder. Add the flour gradually, 2 Tbsp at a time, just until the mixture holds together well enough to shape into patties. Chickpea or garbanzo bean flour will give you the nicest flavor and texture, though all-purpose flour works as a substitute. Chill the mixture for at least 1 hour so the flavors have time to settle in.
3. With a small scoop or measuring cup, about 1/8th cup or 2 Tbsp, shape the falafel mixture into small patties. If you want to freeze them, arrange the patties on a parchment-lined baking sheet so they do not stick to each other. Once they are frozen solid, move them into an air-tight container or freezer bag for longer storage.
4. When you are ready to cook fresh or frozen patties, warm the oil in a skillet, or use a pot if you are deep frying, until it is very hot and shimmery but not smoking. Fry the patties until each side is crisp and a deep golden brown. Serve them with tzatziki, tahini, hummus or tucked into a pita.