Serves 6 - 8

Soak the organic chickpeas overnight. Make sure the water covers the chickpeas by 2 to 3 inches, as they'll triple in size. Add a quarter tsp of baking soda as they soak.
Drain and rinse the chickpeas and add them to your food processor, along with the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom, and black pepper.
Pulse the food processor several times until the mixture resembles the texture of coarse sand.
Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover or add a lid and refrigerate the mixture for 30 minutes to 1 hour.
Use your hands, an ice cream scoop, or a falafel scoop to form the falafel into balls or patties. If you find the mixture is too wet, you can add another tablespoon of chickpea flour. If it's too dry and crumbly, you can add a teaspoon or two of water or lemon juice.
To bake, preheat the oven to 375°F and bake until crispy, around 20-30 minutes. You can also fry the falafel. To do that, add about 3 inches of avocado oil to a pot on medium heat. Heat the oil to 350°F (175°C). Cook the falafel in batches (about 6 to 8 at a time) for 1 to 2 minutes or until golden.
Remove the falafel on to a platter lined with paper towel to remove the extra oil.
Serve the falafel immediately, while warm and crispy on the outside. They're delicious with tahini or tzatziki sauce.

1 cup dried chickpeas soaked overnight (don't use canned chickpeas)

½ cup roughly chopped onion

1 cup roughly chopped parsley, about one large bunch

1 cup roughly chopped cilantro, about one large bunch

1 small green chili pepper (serrano or jalapeno pepper)

3 garlic cloves

1 tsp cumin

1 tsp salt

3 green cardamom pods, crushed and with the husk removed

¼ tsp black pepper

2 tbsp chickpea flour (or other flour)

½ tsp baking soda

Avocado oil for frying (optional)