Place soaked chickpeas, red onion, parsley, cilantro, garlic, Za'atar, salt, cumin, red pepper and baking powder in the bowl of a food processor. Process until blended, but not pureed.
Add flour and pulse. Mixture should hold together when compressed. If not, add slightly more flour until mixture holds together.
Use a # 30 scoop to portion out falafel mix. Compress scoops and form into disks. Press a dimple into the center of each disk. Falafels can be frozen at this point and held for up to 2 weeks or refrigerated for 2-3 days.
When ready to serve, fry at 375°F until golden brown. Serve as desired.
Use these falafels in wraps or salads or even as a stand-alone dish. Pairs perfectly with Za'atar Labneh.
Create a colorful beet falafel by adding 1/2 cup of puréed beets and increasing the flour to 1/4 cup.
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