Falafel

1. Drain the soaked chickpeas thoroughly. (Do not cook them.) 2. In a food processor, combine the drained chickpeas, chopped onion, parsley, cilantro, and garlic. Pulse until the mixture is finely ground but not pureed. It should have a coarse, sand-like texture. Do not over-process. 3. Transfer the mixture to a large bowl. Add flour, baking soda, cumin, coriander, salt, black pepper, and cayenne pepper (if using). Mix well to combine. The mixture should be firm enough to form into balls. 4. Heat at least 2-3 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C). 5. Form the chickpea mixture into small balls or flattened patties, about 1-1.5 inches in diameter. Gently drop 5-6 falafel into the hot oil, ensuring not to overcrowd the pot. 6. Fry for 3-5 minutes, turning occasionally, until they are deep golden brown and crispy on the outside and cooked through. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil. 7. Repeat with the remaining falafel mixture. Serve hot with tahini sauce, pita bread, and fresh vegetables.