#1 In a food processor, combine soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne, salt, and pepper. Pulse until combined but chunky. Add flour if mixture is too wet. Form the mixture into 12-16 small balls #2 Heat olive oil in a skillet over medium heat. Fry falafel in batches, 2-3 minutes per side, until golden and crispy #3 Serve hot falafel with Urban Meadow Hummus for dipping. Garnish with lemon wedges. Enjoy!