Falafel

Ingredients:
2 (15.5 oz.) cans chickpeas, drained and rinsed
2 garlic cloves, smashed
1 small yellow onion, cut into 1 inch pieces
1/4 cup parsley, chopped
1/4 cup cilantro, chopped
Toothpick dipped in Cumin essential oil
1/2 teaspoon coriander
1/4 teaspoon cayenne
1/4 teaspoon baking soda
3/4 teaspoon salt
Juice of 1 lemon
1 egg, lightly beaten
3 Tablespoons sesame seeds, toasted
3/4 cup flour
Safflower or canola oil

Directions:
Roughly chop chickpeas and place in a bowl. In food processor, pulse the garlic, onion, herbs, spices, baking soda, salt, and lemon juice. Pulse to a thick, chunky paste, about 30 seconds. Transfer to bowl with chopped chickpeas. Add egg and sesame seeds to bowl. Cover and chill batter in fridge 30 minutes. Add the flour and mix well. Falafel can be cooked in a large skillet with a little bit of oil or fried in a pot of hot oil.

Skillet: Heat oil in a large skillet over medium heat. When oil shimmers, drop heaping Tablespoons of batter into skillet and gently press batter into 2-inch-round patties. Cook, turning once, until deep golden brown on both sides, about 4 minutes total. Transfer to paper towel-lined plate to drain.

Pot: Heat oil in a large pot over medium heat. When oil shimmers, drop heaping Tablespoons of batter rounded into balls into the pot. Cook until deep golden brown on both sides, about 4 minutes total. Transfer to paper towel-lined plate to drain.

Serve Falafel with pita bread, sliced tomatoes and red onion, green cabbage, and tzatziki sauce.