Herby Falafel

Directions

1. Pulse onion and garlic in a food processer until well minced. Remove and set aside.
2. Mix chickpeas, herbs, and spices in the food processor until blended and only a little chunky. Add the onion-garlic mixture back in and pulse to combine. The mixture will be pretty sticky.
3. Add 1/4 cup flour and mix until combined. If still too sticky to manipulate with your hands, blend in the other 1/4 cup.
4. Roll falafel dough into small balls and flatter to about 1- to 1 1/2-inch rounds.
5. Heat about 1/4 inch canola oil in a large pan. Fry falafel until golden brown, flipping to cook both sides, about 1 to 2 minutes a side. Let drain on paper towels before serving.
6. Consumption ideas: Stuff into a pita with tzatziki or hummus, tomatoes, cucumbers, or more stalks of fresh herbs; plop onto a salad; eat with your fingers, dunking them into your sauce of choice.