Falafel

Ingredients:

16 ounces dried chickpeas, soaked overnight, drained
1 onion, coarsely chopped
1 jalapeño, coarsely chopped
2 garlic cloves, crushed
1 1/2 cups chopped fresh cilantro
1 cup chopped fresh parsley
1/3 cup flour
2 Tablespoons kosher salt
2 teaspoons baking powder
2 teaspoons ground cardamom
1 teaspoon ground cumin
Vegetable oil (for frying; about 8 cups)

Directions:

1. Pulse chickpeas in a food processor, scraping down sides as needed, until they resemble finely chopped nuts (the texture should be uneven, with some slightly larger pieces visible), about 1 minute. Transfer to a large bowl.
2. Pulse onion, jalapeño, garlic, cilantro, and parsley in food processor, scraping down sides as needed, until coarsely chopped, about 1 minute. Mix into chickpeas, then mix in chickpea flour, salt, baking powder, cardamom, and cumin. Form into golf ball size balls.
3. Pour oil into a large heavy pot to a depth of 3″. Fit pot with thermometer and heat oil over medium-high until thermometer registers 330°. Working in batches, cook falafel, turning occasionally, until deep brown and crisp, about 5 minutes. Transfer to paper towels; let sit 5 minutes. Serve falafel with cucumber, pepper, tahini sauce, and pita.