Directions:
Place the dried garbanzo beans in a large bowl and cover with cold water. Let them soak overnight, or for at least 12 hours. Drain and rinse the beans.
In a food processor, combine the soaked garbanzo beans, chopped red onion, fresh parsley, minced garlic, all-purpose flour, salt, cumin, and pepper. Pulse until the mixture is coarse and grainy, but well combined. Do not over-process; it should not become a paste.
Transfer the mixture to a bowl and refrigerate for at least 1 hour to firm up.
Using your hands or a small scoop, form the mixture into small balls or patties, about 1-2 inches in diameter.
In a large skillet, heat about an inch of oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, drop a small piece of the mixture into the oil; it should sizzle immediately.
Carefully place the falafel balls or patties into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary.
Fry the falafel for 3-4 minutes on each side, or until golden brown and crispy. Use a slotted spoon to transfer the cooked falafel to a paper towel-lined plate to drain excess oil.
Serve the falafel hot, with your choice of accompaniments such as pita bread, hummus, tahini sauce, or a fresh salad. Enjoy!
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