Step 1:Prepare the Chickpeas

• Place dried chickpeas in a bowl and cover with cold water. Allow to soak overnight, then drain. (Note: Canned chickpeas are too soft and will not work for this recipe.)

Step 2:Make the Falafel Mixture

• Place drained uncooked chickpeas, onions, parsley, cilantro, salt, hot pepper, garlic, and cumin in the bowl of a food processor. Process until blended but not pureed.
• Sprinkle in the baking powder and 4 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. Add additional flour, if necessary.
• Turn into a bowl and refrigerate, covered, for several hours.

Step 3:Form the Falafel Balls

• Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop if you have one.
• Slightly flatten the balls into thick patties, about 1.5 inches in diameter.

Step 4:Fry the Falafel

• Heat 3 inches of oil to 375°F (190°C) in a deep pot or deep fryer.
• Fry 1 ball to test. If it falls apart, add a little flour.
• Fry about six balls at once for a few minutes on each side, or until golden brown and crisp. Drain on paper towels.

Step 5:Serve

• Serve the falafel hot, stuffed into pita bread with chopped tomatoes, cucumbers, lettuce, and drizzled with tahini sauce or hummus. Add pickled vegetables if desired.