Cook's Illustrated Falafel

• 1 cup dried garbanzo beans
• 5 scallions, chopped coarse
• 12 cup fresh parsley leaves, packed
• 12 cup fresh cilantro leaves, packed
• 3 medium garlic cloves, minced (about 1 tablespoon)
• 1 teaspoon table salt
• 12 teaspoon ground black pepper
• 14 teaspoon ground cumin
• 18 teaspoon ground cinnamon

1. Soak 1 cup chickpeas in enough water to cover by one inch for 8 hours.
2. Adjust the oven rack to the middle position and heat oven to 200 degrees.
3. Drain chickpeas, discarding the soaking liquid.
4. Process all ingredients except for the oil in food processor until smooth, about 1 minute, scraping down the sides of bowl as needed.
5. Form the mixture into 1 tablespoon-sized disks, about 1/2 inch thick and 1 inch wide.
6. Arrange on parchment-paper lined baking sheet.
7. (Falafel can be refrigerated at this point for up to 2 hours.
8. ).
9. Heat oil in a frying pan until searing hot then add the patties.
10. Fry for 4 minutes on each side.
11. Serve with hummus, tzatziki or other sauce.

garbanzo beans, scallions, parsley, cilantro, garlic, salt, ground black pepper, ground cumin, ground cinnamon

Taken from www.food.com/recipe/cooks-illustrated-falafel-389758 (may not work)