Homemade falafel

I've recently become obsessed with falafel. The only problem is buying it premade at Whole Foods can get expensive- so, I decided to attempt my own and was very surprised at how easy and quick it was. 
So, here's the recipe. 
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Ingredients:
2 15-oz canned chickpeas, drained and rinsed
8 cloves garlic, peeled
4 tablespoons cashews
3/4 cup fresh parsley
1 tablespoon cumin
1/2 teaspoon salt
3-6 tablespoons flour 
3-4 tablespoons oil for cooking, optional

Instructions 
1. If you're going to bake them, set your oven at 350. If you're pan frying, no need to set the oven. 
2. Drain and rinse the chickpeas. Pat dry with a towel and set aside. 
3. Add the garlic and cashews to the food processor and pulse just a few times to chop them up. Add the chickpeas, parsley, cumin and salt and pulse. Make sure to scrape the sides and don't blend until smooth, it should just be crumbly. 
4. Add in the flour to the mixture to form dough. If it's too sticky, add in another tablespoon.
5. Scoop out about 2 tablespoons (I used an ice cream scoop) to form a ball, squish down into a disc and cook as you'd like. 
6. If you're baking them- cook at 350 for 10 minutes on  each side. If pan frying, cook at medium heat for 3-4 minutes per side. 

Nutrition: 
Per falafel 
Calories: 99
Protein: 5
Fat: 3
Carbs: 15
Sodium: 103
​Fiber: 3