King Of Falafel & Shawarma'S Falafel From 'New York A La Cart'

• 1 cup dried chickpeas (garbanzo beans)
• 1/2 medium-sized onion, quartered
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1/2 teaspoon cardamom
• 1/2 teaspoon nutmeg
• 1 clove garlic, peeled
• 3 springs of fresh parsley
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon red hot pepper flakes or 1 whole hot chile pepper
• 1 teaspoon baking soda
• 3 cups vegetable oil for deep frying

1. Pick out foreign matter from the peas before placing them in a large bowl, cover generously with water and soak uncovered, at room temperature overnight, adding more water if necessary.
2. Drain peas, and place them along with the other ingredients and 2 tablespoons water in a food processor. Pulse until the peas are finely ground, about the size of couscous. Roll about 1 tablespoon of the batter into a ball between your palms.
3. Heat the oil in a large heavy-bottomed pot to 350u0b0F. Carefully deep fry each ball until golden brown, about 5 minutes each. They will fall to the bottom and rise during the frying. Serve hot stuffed in a pita or by themselves, covered in tahini sauce.

chickpeas, onion, turmeric, paprika, cardamom, nutmeg, clove garlic, parsley, salt, ground cumin, ground coriander, red hot pepper, baking soda, vegetable oil

Taken from www.seriouseats.com/recipes/2013/04/king-of-falafel-shawarmas-falafel-from-new-yo.html (may not work)