Falafel

 From Epicurious with modifications - 

https://www.epicurious.com/recipes/food/views/my-favorite-falafel-231755/amp

INGREDIENTS

• 1 cup dried chickpeas (2.75 cups soaked, patted dry)
• 1 cup diced onion (half a large onion)
• 1 cup finely chopped fresh parsley
• 1/2 cup finely chopped fresh cilantro
• 1 1/2 tsp kosher salt
• 1-2 tsp red pepper flakes
• 1 tsp minced garlic
• 2 tsp cumin
• 1 tsp oregano
• 1 tsp baking powder
• 3 Tbsp flour
• Soybean or vegetable oil for frying
• Tomatoes, for serving
• cucumbers, for serving
• Pickled cabbage, for serving
• Hummus, for serving

Directions

Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain thoroughly/pat dry.

Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, pepper flakes, garlic, cumin, and oregano. Process until blended but not pureed.

Sprinkle in the baking powder and 3 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours or just while you make hummus.

Form the chickpea mixture into balls about the size of walnuts.

Heat 3 inches of oil to 375ºF in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. 

Fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. 

Stuff half a pita with falafel balls and whatever else you enjoy: hummus, chopped tomatoes, onion, bell pepper, pickled turnips, pickled red cabbage, fresh red cabbage, spring mix, tahina drizzle (thinned with water), cucumber, etc.