Lentil Falafel

Directions

1. Place drained lentils and onions in the bowl of a food processor. Add parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not fully puréed— the mixture should look mealy. If needed, add flour a small amount at a time.
2. Sprinkle in baking powder, and adjust seasonings to taste.
3. Begin by forming one ball, about the size of a walnut, using water to wet hands so that they do not stick.
4. Heat 3 inches of oil in a deep pot or wok to 350°F (180⁰C). Fry the first test falafel until golden brown and drain on paper towels. If it falls apart, add a small amount of flour to the mixture.
5. Continue forming the remaining of the mixture into falafel balls. Fry the remaining formed falafel until golden brain and drain well on paper towels.