Makes 18-20 1-inch falafel
2 cans chickpeas, drained and rinsed
1 cup red onion, chopped
¼ cup parsley
4 cloves garlic, peeled
1 tablespoon lemon juice
2 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon red pepper flakes
1 cup bread crumbs
Oil, for frying
# To the bowl of a 2-quart food processor, add chickpeas, onion, parsley, garlic, lemon juice, and spices. Pulse the ingredients together until they are just incorporated and form a wet paste. Be careful not to over-blend ingredients.
# Transfer the chickpea mixture to a large mixing bowl and add bread crumbs, mixing until just incorporated. Cover with plastic wrap and refrigerate for 1-2 hours.
# Remove the chilled falafel mixture from the refrigerator and being shaping it into balls. The mixture should yield 18 to 20 1-inch falafel balls.
# In a large frying pan with high sides, heat about 1-inch of oil for frying.
# Heat the oil over high heat, and fry falafel balls for 3 minutes, flipping halfway. Once golden brown and crispy, transfer them to a paper towel-lined plate.
# Plate falafel as desired, either as a sandwich, salad topping, or over a bed of greens with a side of tahini sauce.