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Spread the drained chickpeas on a clean kitchen towel or paper towels and pat them as dry as possible, then let them air-dry for 10 minutes. Excess moisture is the main reason falafel falls apart or turns out dense.
Add the parsley, cilantro, garlic, and onion to a food processor and pulse 8–10 times until finely chopped but not puréed — the mixture should look like coarse, bright-green crumbs.
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