Falafel

In a food processor, combine the soaked chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, and pepper. Pulse until the mixture resembles coarse sand. Do not over-process into a paste.

Transfer the mixture to a bowl, sprinkle in the flour, and stir to combine. Cover and refrigerate for at least 1 hour to help the mixture hold its shape.

Pour vegetable oil into a deep skillet or heavy-bottomed pot to a depth of about 2 inches. Heat the oil to 350°F (175°C).

Using wet hands or a falafel scoop, form the mixture into small, tightly packed balls or thick patties (about 1.5 inches in diameter).

Carefully drop the falafel into the hot oil in batches, being careful not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally, until deep golden brown and crispy all over. Remove with a slotted spoon and drain on paper towels.