Falafel

• 1 1/4 cups dried chickpeas (7 oz)
• 2 garlic cloves, finely chopped
• 3/4 cup finely chopped onion (1 medium)
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped fresh flat-leaf parsley
• 1 teaspoon fine sea salt
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon black pepper
• 1/2 teaspoon baking soda
• 1/4 teaspoon cayenne
• About 6 cups vegetable oil (48 fl oz)
• Special equipment: a deep-fat thermometer
• Accompaniment: tahini sauce

1. Soak chickpeas in cold water to cover by 2 inches in a bowl at room temperature at least 12 hours.
2. Drain well in a colander.
3. Puree chickpeas with all remaining ingredients except oil in a food processor until as smooth as possible, about 2 minutes.
4. Spread puree in a 15- by 10- by 1-inch baking pan and let dry, uncovered, 1 hour.
5. Scoop 2 tablespoons of puree onto a long sheet of wax paper, then press and pat with your fingers into a 2-inch-wide patty.
6. (Pressing the puree will help the patty hold together when frying.)
7. Make a small hole in center of patty with tip of your pinkie finger (to help cook evenly).
8. Make more patties in same manner, arranging them in 1 layer on wax paper.
9. Heat about 1 inch oil in a 4- to 5-quart heavy pot (preferably cast-iron) until thermometer registers 340F.
10. Working in batches of 4, gently drop patties into hot oil, then fry, turning occasionally, until golden brown, 2 to 3 minutes, and transfer to paper towels to drain.
11. Return oil to 340F between batches.
12. Serve falafel warm or at room temperature.

chickpeas, garlic, onion, fresh cilantro, parsley, salt, ground cumin, ground coriander, black pepper, baking soda, cayenne, vegetable oil, thermometer, accompaniment

Taken from www.epicurious.com/recipes/food/views/falafel-109010 (may not work)