Falafel is surprisingly easy

1/2 cup dried chickpeas, soaked overnight (or quick soak), drained and rinsed
3 Tbsp fresh parsley leaves

3 Tbsp fresh cilantro leaves

1/4 tsp paprika
1 clove garlic, chopped
1/2 small red onion, chopped
1/2 jalapeño, chopped
1 tsp sea salt

3/4 tsp baking soda dissolved in 2 tablespoons water

Heat about 1/2 inch safflower or sunflower oil on medium heat in an enameled cast iron pan.

Add the drained chickpeas to a food processor.  Pulse for about 30 seconds.  Add the herbs, paprika, garlic, onion, jalapeño and salt.  Process, scraping down the bowl as needed, until it's a smooth paste, about 2 minutes, mixing in the dissolved baking soda just before frying.

 
Form about 2 tablespoons of mixture into balls, slightly flatten, and drop into the hot oil in batches (however many comfortably fit).  Fry until golden brown, about 1 minute, flip and cook another minute, until golden brown. Transfer to a towel-lined plate to drain.

Makes 12 small patties, 3-4 servings.

Serve with tahini sauce, thin sliced red onion, kalamata olives, chopped cucumber and tomato with lemon and sea salt, on homemade pita. 

Based on a recipe from the Food Network with input from my Israeli mother-from-another-brother (and sister).