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1
Place the chickpeas in a medium bowl and cover with 2 inches of cold water.
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2
Soak overnight.
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3
Place the cumin and coriander seeds in an 8-inch cast-iron skillet and set over medium high heat.
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4
Cook, shaking the pan frequently, until the seeds give off an aroma and just begin to brown, 3 to 4 minutes.
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5
Transfer the toasted spices to a spice grinder and process until finely ground.
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6
Set aside.
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7
Drain the chickpeas.
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8
Combine the soaked chickpeas, ground cumin and coriander, garlic and scallions, salt, black pepper, baking powder, cayenne pepper, and parsley leaves in a medium mixing bowl.
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9
Pass this mixture through a meat grinder or stand mixer with the grinder attachment fitted with the smallest die.
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10
Alternatively, you can divide the mixture in half and process one half at a time in a food processor, pulsing 10 to 20 times.
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11
Scoop the mixture into 1 1/2 to 2-ounce portions using a 2-inch diameter disher.
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12
Place on a half sheet pan lined with parchment.
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13
Can be held hold at room temperature for up to 2 hours before frying, or covered in the refrigerator overnight.
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14
Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F. Adjust the heat to maintain temperature.
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15
Gently place the falafel, 1 at a time, into the hot oil.
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16
Fry 4 at a time until deep golden brown, 5 to 7 minutes.
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17
Remove to a half sheet pan lined with a cooling rack and topped with a paper towel to drain.
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18
Repeat until all falafel have been cooked.
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19
Serve on warm pita.
