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.

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