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1
Rinse and pick over the dried chickpeas, removing any debris, discolored or misshapen beans in the process.
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2
Place the chickpeas in a bowl and cover with at least 2 inches of cool water.
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3
Place the bowl, covered, in the refrigerator for at least 12 hours and up to 24 hours.
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4
Drain the chickpeas and place in the work bowl of a food processor fitted with a blade.
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5
Add the onions, parsley, cilantro, garlic, cumin, cayenne and salt to the work bowl.
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6
Fix the cover in place and pulse until everything is finely ground but not pasty.
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7
Sprinkle the baking soda and 8 tablespoons of the flour flour over the ground chickpea mixture and pulse again until it is evenly combined.
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8
Scrape the falafel mixture into a mixing bowl.
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9
Use your hands to mix in the remaining flour until the mixture does not stick to you as much.
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10
Cover and refrigerate for at least 2 hours before cooking.
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11
To cook:
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12
Line a plate with paper towels and set aside.
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13
Heat 3 inches of oil to about 375 degrees F in a high-sided, heavy-bottomed pan.
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14
While oil is heating, form the falafel mixture into ping pong size balls, using about 1-1/2 tablespoons at a time.
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15
When oil reaches the right temperature, drop about 6 balls in at a time.
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16
Fry for about 1 minute, flip the balls and fry for an additional minute.
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17
Use a slotted spoon or tongs to transfer the falafel to the lined plate.
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18
Serve hot with a side of tahini sauce or stuffed into pita halves with chopped tomatoes, onion and tahini sauce.
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19
(See my recipe box for a great recipe for Tahini Sauce.)
