Fresh Herb Falafel

• 8 ounces dried chickpeas, soaked overnight, drained
• 1/2 onion, coarsely chopped
• 1 jalapeno, coarsely chopped
• 1 garlic clove, crushed
• 3/4 cup chopped fresh cilantro
• 1/2 cup chopped fresh parsley
• 3 tablespoons chickpea flour
• 2 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cumin
• Vegetable oil (for frying; about 8 cups)
• and
• and warm thick pita with pockets (for serving)
• A deep-fry thermometer

1. Pulse chickpeas in a food processor, scraping down sides as needed, until they resemble finely chopped nuts (the texture should be uneven, with some slightly larger pieces visible), about 1 minute. Transfer to a large bowl.
2. Pulse onion, jalapeno, garlic, cilantro, and parsley in food processor, scraping down sides as needed, until coarsely chopped, about 1 minute. Mix into chickpeas, then mix in chickpea flour, salt, baking powder, cardamom, and cumin. Form into ping-pong-size balls.
3. Pour oil into a large heavy pot to a depth of 3". Fit pot with thermometer and heat oil over medium-high until thermometer registers 330u0b0F. Working in batches, cook falafel, turning occasionally, until deep brown and crisp, about 5 minutes. Transfer to paper towels; let sit 5 minutes. Serve falafel with salad, tahini sauce, and pita.

chickpeas, onion, garlic, fresh cilantro, parsley, chickpea flour, kosher salt, baking powder, ground cardamom, ground cumin, vegetable oil, pockets, thermometer

Taken from www.epicurious.com/recipes/food/views/fresh-herb-falafel-56390104 (may not work)