PREPARATION:

1. Place chickpeas in a large bowl and cover with water. Let stand for 8 hours or overnight. Drain and set aside.
2. Place chickpeas, cilantro, spices, salt, pepper, red pepper flakes, onions, garlic, and red bell pepper in a food processor or meat grinder. Sprinkle flour and baking powder over entire mixture. Pulse until mixture resembles coarse meal. Divide chickpea mixture into 16 equal portions, shaping each into a 1/2-inch-thick patties or disks.
3. In a large nonstick sauté pan over medium high heat, add 2 tablespoons of the oil. Slide in the patties and cook until they begin to brown, about 3 minutes per side. Repeat with the remaining patties.
4. Serve with pita bread, hummus and Middle Eastern condiments.

   This recipe was featured in the Sure-Fired Falafel Episode of Emeril Green.