Step 2

In the bowl of a food processor, pulse the green onions with the garlic, parsley, cilantro, mint and serrano chile to roughly chop until combined. Add the chickpeas and process until the mixture is even and relatively smooth. (It will never be completely smooth, but you don't want it to be.)

Step 3

Add the egg, then season with salt and pepper. Process to combine. Transfer the mixture to a bowl and refrigerate for 15 to 20 minutes. (Note: The falafel can be made up to this point and stored for up to three days before cooking.)

Step 4

Shape the falafel into small patties slightly larger than a half dollar. In a medium sauté pan, heat the olive oil over medium-high heat.

Step 5

Working in batches, dredge each falafel very lightly in flour (you want just a slight coating). Add the falafel to the hot oil and cook until golden, 2 to 3 minutes. Flip the falafel and cook on the other side until golden, 2 to 3 minutes more.

Step 6

Transfer the falafel to a paper-towel-lined plate and season lightly with salt. Serve immediately.