Ingredients
1
1/4 cups dried chickpeas
2 garlic cloves, finely chopped
3/4 cup finely chopped yellow onion
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
1 tsp sea salt
3/4 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp black pepper
1/2 tsp baking soda
1/4 tsp cayenne
6 cups vegetable oil
Food processor (to make chopping easier)
Deep-fat thermometer
Baking pan
Wax paper
Directions
1.
Put the chickpeas in a large bowl and cover with water (make sure the water is 2 inches over the chick peas).
Soak overnight
The next day:
Drain the chickpeas in a colander.
Chop your herbs, onions, etc...
Puree chickpeas with all remaining ingredients (except oil) in your food processor until as smooth.
Spread the mixture in a large baking pan and let it dry, uncovered for 1 hour.
Scoop 2 tablespoons of chick pea mixture onto a long sheet of wax paper, then press and pat with your fingers into a 2-inch-wide patty, like you were making meatballs.
Make a small hole in center of ball with tip of your pinkie finger. Repeat.
Place the balls in 1 layer on the wax paper.
Heat about 1 inch oil in a 4- to 5-quart heavy pot until the thermometer registers 340 degrees F.
Drop 4 balls into the hot oil (CAREFULLY SO YOUR DON'T BURN YOURSELF)
Fry them turning occasionally, until golden brown for about 2 minutes.
Place on a plate with a paper towel to absorb excess oil.
Repeat until you are finished making sure the oil is at 340 degrees F. Serve falafel balls warm with pita bread, lettuce and tahini sauce.
