Falafel

1¼ cup dried chickpeas, soaked in 4 cups cool water for 8-12 hours

1 onion, roughly chopped

1 cup parsley, roughly chopped

1 small green chile or jalapeno pepper, stem removed

3 cloves garlic

2 teaspoons cumin

1½ teaspoons salt

½ teaspoon cardamom

½ teaspoon coriander

¼ teaspoon cayenne or chili flakes

2 tablespoons chickpea flour

½ teaspoon baking soda

Neutral oil for frying

Drain the chickpeas and add them to a food processor along with the rest of the ingredients (except for the neutral oil). Pulse several times until the mixture resembles the texture of coarse sand. Use your hands or an ice cream scoop to form the mixture into balls or patties. If the mixture is too wet, add another tablespoon of chickpea flour; if it's too dry and crumbly, add a teaspoon of water or lemon juice. Fry in oil or bake in an oven at 425°F until golden and crispy on the outside.