Easy Falafel - cooking recipe

Ingredients

1 cup chickpeas (stones and other debris removed)
4 garlic cloves, pressed
1/4 cup parsley, roughly chopped
1/4 cup mint, roughly chopped
1/4 cup cilantro, roughly chopped
1/2 tablespoon ground cumin
1 teaspoon baking powder
1 teaspoon sea salt
1 teaspoon black pepper
1/4 teaspoon red pepper flakes
2 tablespoons unbleached all-purpose flour (substitute chickpea flour)
1 tablespoon lemon juice
1 1/2 cups canola oil, for frying (or as needed)

Preparation

Place chickpeas in a bowl and cover about 2-inches with cold water; let it soak for 24 hours. Next day, drain very well and transfer to a bowl of a food processor fitted with a steel blade.
Add onions, garlic, parsley, cilantro, mint, cumin, baking powder, salt, black pepper, red pepper flakes, flour and lemon juice; process until finely ground but not pureed, stopping a few times to clean up the sides of the bowl. Cover with plastic wrap making sure it touches the surface and transfer to the refrigerator for 3 hours.
In a large skillet pour in oil and bring the temperature to 350\u00b0F. Using a falafel scoop or a sorbet scoop, form balls the size of walnut or gold ball. Otherwise moist hands if not using scoops.
Transfer balls (don't over crowd it) in the skillet and fry for about 5 minutes or until golden brown. Transfer them on a plate lined with paper towel before serving.
TAHINI SAUCE.
\t3/4 cup tahini paste.
\t3/4 cup 2% plain yogurt.
\t1/4 cup freshly squeezed lemon juice.
\t1/4 teaspoons garlic powder.
\t1 pinch ground Himalayan sea salt.
In a small bowl, combine all the ingredients; whisk until well blended. Cover and transfer to the refrigerator for 3 hours.