Falafel

1: Start by washing and drying your chickpeas. Remove most of the skin from the chickpeas. Transfer to the bowl of a food processor.

2: Add cilantro, shallot, garlic, baking soda, cumin, cayenne, salt and pepper. Pulse your mixture and keep stopping to scrape off the sides. The mixture should come out crumbly but hold its shape.

3: Transfer to a mixing bowl. Add egg and mix it in. Refrigerate your mixture for about 1 hour, take out only when ready to fry.

4: Heat about 2 inches of oil in a pot. Start forming falafel balls. Once oil is hot, drop balls slowly. Do not move them in the beginning, they will move on their own. Remove when dark.