Emeril'S Sure-Fired Falafel - cooking recipe

Ingredients

2 cups dried garbanzo beans (garbanzo beans, about 12 ounces)
1 cup cilantro leaf
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cardamom
salt & freshly ground black pepper
1 pinch red pepper flakes
1/2 onion, quartered
5 garlic cloves, peeled
1/2 red bell pepper, chopped
1 tablespoon all-purpose flour
1 teaspoon baking powder
1/4 cup olive oil
pita bread, for serving

Preparation

Place chickpeas in a large bowl and cover with water. Let stand for 8 hours or overnight. Drain and set aside.
Place chickpeas, cilantro, spices, salt, pepper, red pepper flakes, onions, garlic, and red bell pepper in a food processor or meat grinder. Sprinkle flour and baking powder over entire mixture. Pulse until mixture resembles coarse meal. Divide chickpea mixture into 16 equal portions, shaping each into a 1/2-inch-thick patties or disks.
In a large nonstick saute pan over medium high heat, add 2 tablespoons of the oil. Slide in the patties and cook until they begin to brown, about 3 minutes per side. Repeat with the remaining patties.
Serve with pita bread, hummus and Middle Eastern condiments.