Using a thin kitchen towel, nut bag or cheese cloth, squeeze was much liquid from the grated onion as possible.
In the base of a food processor pulse the grated onion, chickpeas, garlic, parsley and cilantro until finely chopped and can hold itself together, but not mushy.
Transfer the chickpea mixture from the food processor to a large bowl and stir in the cayenne, cumin, salt, baking powder and flour until combined.
Using your hands, form patties out of the mixture, about 2 tablespoons each. Falafel patties should be about 1-inch in thickness.
In a heavy bottomed skillet, heat 3” of oil to 350°F. Start with the heat on high, just before the oil reaches 350°F turn the heat to medium-high. When you add the falafel it will lower the temperature of the oil. You may need to adjust the heat higher or lower to keep the temperature at 350°. Fry the falafel patties in small batches Until golden brown and firmed up in the center, but still soft, about 4 minutes on each side.
