Crispy Lentil Falafel

Directions

1. COMBINE the lentils, chickpeas, onion, garlic, cilantro, cumin, and salt in the bowl of a food processor and pulse, scraping down the side of the bowl until blended but not smooth.
2. ADD the flour and baking powder and pulse until you have a soft mixture that you can roll into balls without it sticking to your hands. Add another spoonful or so of flour if the mixture is too wet or sticky.
3. ROLL the dough into meatball sized balls, then flatten slightly to make small patties. This will help the falafels cook through more quickly and get crispier on the edges.
4. HEAT 1/4to 1/2 an inch of canola oil in a heavy skillet – it should be hot but not smoking. Without crowding the pan, cook the falafel patties for a few minutes on each side until deep golden and crisp. Transfer to a plate lined with paper towels to drain.
5. SERVE warm, with tzatziki for dipping, or wrap in soft pitas or naan bread.