Recipe from dinnerthendessert.com I wanted to make this before our trip to Israel and then try several there to compare.
Be sparing with how long your process it, the chickpeas should still be visible in small chunks. Try to form a tablespoon of mixture into a ball. If it doesn't form well, put back in processor for a few more spins.
Put the mixture into a bowl and refrigerate for about 30 minutes
Make the paste into small balls about one heaping tablespoon, rolling them in your hand. (In Israel they used a small gadget kind of like a ice cream scoop and scooped directly into the hot oil.)
Heat the oil on medium heat and cook for 2-3 minutes on each side. Drain on paper towel-lined plate and season to tase with salt.
Serve immediately with pita, hummus and tomatoes for a great falafel sandwich.
To make a little chickpea flour put a few tablespoons of the dried chickpeas (before you soak them) in a food processor and process until you have a fine flour. This will be much cheaper than buying a bag of chickpea flour.