Add the chickpeas, garlic, shallot, salt, pepper, cumin, coriander, and flour to a food processor with a metal blade. Pulse a few times until coarse- do not overblend!
Form 1 - 1 1⁄2 inch balls, forming tightly so they are compact. Place the falafels in the fridge to chill while you start heating the oil. (If you are freezing, which I suggest, move falafels to your freezer on a sheet tray until frozen solid (about 2 hours). Then, move to a bag or a container suitable for the freezer). Whether cooking from frozen or fresh, follow the next steps..
Heat 3 inches of vegetable oil in your pot or dutch oven. The oil should be at 375 °F - use a candy thermometer for this, and make sure it's not too hot or else the falafel will fall apart.
Using a stainless steel slotted spoon or spider (or large serving spoon), gently drop falafels into hot oil. Cook until golden, flipping to ensure even color. When cooked, remove carefully and rest on a plate with paper towels. Salt immediately while hot, and serve right away. I love to dip hot falafel in hummus for an easy snack!
Notes
This recipe freezes extremely well. Here's how: follow the first two steps, then line a baking sheet with parchment paper. Place falafels on sheet and freeze for at least two hours, or until hard. Move to a freezer-safe airtight container. To cook from frozen, follow same instructions as above. (They actually tend to get crispier if you fry them frozen!)
I normally double this recipe, it's great to have on hand.