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1
Place chickpeas in a large pot and cover with several inches of water. Bring to a simmer, turn off the heat, give the chickpeas a stir, and let sit at least overnight.
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2
Remove some of the cooking liquid from the chickpeas and reserve. Drain them well, then place in a bowl of a large food processor.
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3
To the chickpeas, add the garlic, onion, parsley, and cilantro. In a small bowl, stir together the coriander, cumin, cayenne, salt, pepper, and baking soda, then add it to the chickpeas along with the lemon juice and zest.
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4
Pulse the whole mixture several times until the chickpeas are broken down and resemble chopped nuts. Scrape down the sides of the food processor, then re-pulse as necessary.
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5
If the mixture is too dry to hold together when pressed, add some of the reserved liquid, a little at a time. Don't add too much, or you run the risk of the falafel falling apart when they're fried. Pour the mixture into a large bowl and give it a few good stirs to make sure everything is incorporated.
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6
Scoop up the mixture in rounded tablespoons (about half the size of a golf ball), roll into balls, and flatten slightly. Set aside on a baking sheet.
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7
Heat at least 2 inches of oil in a large, deep stockpot over medium-high heat. When the oil reaches about 350u00b0 F, carefully slip in several of the falafel, making sure not to crowd the pan. Fry the falafel until they reach a deep golden brown -- it should only take a few minutes. When they're done, transfer them onto paper towels to drain. Repeat with the rest of the falafel. Serve hot or at room temperature.
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8
Note: Once cool, falafel can be frozen individually on a sheet pan, then placed in a container or a freezer bag. Frozen falafel can be reheated in the oven for a last-minute dinner.
