• Night before: Drain and rinse chickpes in colander and pick out green beans (about 4-5 cups soaked) Add to processer.
• Add onion, parsley, garlic, flour and spice to food processor.
• Pulse until it’s the consistency of course meal (somewhere between quinoa and a paste) scrape edges of food processer as you go. Do not over process-less is more-you are not looking for hummus! Once you think the consistency is right, transfer to a bowl and stir gently with a fork to make sure it is an even consistency.
• Cover with plastic wrap and refrigerate 1-2 hours.
• Fill a large pot with oil to a depth of about 2“
• Use cooking oil with a high smoke point, like grape seed, canola or peanut. Heat the oil slowly over medium heat.
• Meanwhile, form falafel mixture into round balls using wet hands then place on a large piece of parchment paper. 2 tbsp. of mixture per falafel or larger if you like. The balls will stick together loosely at first, but will bind nicely once they begin to fry. I sacrifice 1 falafel ball to accurately test my oil.
• Cook until golden brown on all sides. Remove and place on cooling rack with paper towel underneath