Fresh Falafel Balls

1 cup prepared chickpeas*

1 medium yellow onion

2 cloves fresh garlic

2 tablespoons fresh curly parsley

2 tablespoons fresh cilantro

1 teaspoon Sea Salt

1 teaspoon black pepper

1 teaspoon coriander

1 teaspoon cumin

2-3 tablespoons flour

Olive oil for frying

Start this recipe a day ahead by soaking dried chickpeas for 24 hours in cold water.  

Blend all ingredients (except flour) in food processor until a paste forms.  Add flour and pulse once more till combined.  Refrigerate for about 1 hour.  Remove mixture and scoop heaping teaspoon size balls (roll to form).  Fry in batches of shallow olive oil until crisp.  Remove, sprinkle with a dash of sea salt and allow to cool on parchment paper for about 5 minutes before serving.  

Serve with creamy hummus, arbol chili sauce and any other toppings of choice such as fresh cucumber and tomatoes.