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1
Put beans in a large bowl and cover with water by 3 to 4 inches they will triple in volume as they soak.
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2
Soak for 24 hours, checking once or twice to see if you need to add water to keep the beans covered.
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3
Drain beans well and transfer to a food processor with all the remaining ingredients except the oil; pulse until minced but not pureed; add water tablespoon by tablespoon if necessary to allow the machine to do its work, but keep the mixture as dry as possible.
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4
(Too much water and your falafel will fall apart.
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5
If that happens, add more ground beans.)
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6
Taste and adjust seasoning, adding more salt, pepper, cayenne or a little more lemon juice as needed.
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7
Put at least 2 to 3 inches of oil (more is better) in a large deep saucepan (the narrower the pan, the less oil you need; but the more oil you use, the more you can cook at one time).
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8
Turn heat to medium high and heat oil to about 350 (a pinch of batter will sizzle immediately; a piece of falafel will sink halfway to the bottom, then rise).
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9
Scoop out heaping tablespoons of the mixture and shape it into balls or small patties.
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10
Fry in batches, without crowding, until nicely browned, turning as necessary; total cooking time per batch will be less than 5 minutes.
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11
Serve hot or at room temperature.
