Vegan Falafel

Ingredients:
2 cups cooked chickpeas
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
1/2 cup chopped onion
4 cloves of garlic, minced
2 tablespoons flour (you can use chickpea flour for a gluten-free version)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon baking soda
1 tablespoon lemon juice
Salt and pepper to taste
Oil for frying (such as vegetable or olive oil)
Instructions:
In a food processor, combine the cooked chickpeas, parsley, cilantro, onion, garlic, flour, cumin, coriander, baking soda, lemon juice, salt, and pepper. Pulse the mixture until everything is well combined and forms a coarse texture. Be careful not to over-process; you want some texture in the falafel mixture.
Transfer the falafel mixture to a bowl and refrigerate for about 30 minutes to 1 hour. Chilling the mixture helps it firm up and makes it easier to shape the falafels.
After chilling, take small portions of the mixture and shape them into small patties or balls, about 1.5 inches in diameter. You should be able to make about 20 falafels with this recipe.
Heat oil in a frying pan or skillet over medium heat. Once the oil is hot, carefully place the falafels into the pan, making sure not to overcrowd them. Fry the falafels for about 3-4 minutes on each side or until they turn golden brown and crispy. You may need to fry them in batches.
Once the falafels are cooked, remove them from the pan and place them on a plate lined with paper towels to absorb any excess oil.
Serve the falafels warm with pita bread, salad, hummus, tahini sauce, or your favorite toppings. You can also use them to make falafel wraps or sandwiches.