Let’s make it.
- Blend the cooked, well-drained chickpeas with the onion, garlic, parsley, cilantro, salt, pepper, and chili powder in a food processor.
- Transfer to a bowl.
- Mix in the beet-galangal spread, flour, and baking powder, then shape into walnut-size balls.
- Heat the frying oil and fry the falafel until golden and cooked through.
- Drain and serve.
