Classic Midwestern Chickpea Falafel

1.In a food processor, combine the drained chickpeas, chopped onion, minced garlic, parsley, and cilantro. Pulse until the mixture is finely ground but not pureed; it should hold together when pressed.

2.Add the ground cumin, ground coriander, smoked paprika, cayenne pepper (if using), salt, baking powder, and flour to the chickpea mixture. Pulse a few more times until all ingredients are evenly incorporated and the mixture is cohesive but still slightly coarse.

3.Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes to firm up. This helps the falafel hold their shape during frying.

4.Heat vegetable oil in a deep skillet or heavy-bottomed pot to 350°F (175°C). The oil should be about 2 inches deep for frying.

5.Using wet hands or a small ice cream scoop, form the falafel mixture into balls about 1.5 inches in diameter, pressing gently to compact them.

6.Carefully place a few falafel balls into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes, turning occasionally, until they are golden brown and crisp on all sides.

7.Use a slotted spoon to remove the falafel from the oil and drain on a plate lined with paper towels. Season immediately with a little salt if desired.

8.Repeat the frying process with the remaining falafel balls, adjusting the heat as necessary to maintain oil temperature.

9.Serve the falafel warm with lemon wedges and tahini sauce or plain yogurt on the side. They are delicious as a snack, in pita bread with fresh vegetables, or atop a salad.