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1
Put the chickpeas in a large bowl and add cool water to cover by 3 inches.
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2
Soak the beans in the refrigerator for at least 12 hours or up to 24; the chickpeas will swell to double their original size.
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3
Drain and rinse thoroughly.
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4
Put the soaked chickpeas in a food processor and pulse until well ground (about the consistency of cornmeal).
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5
Add the onion, garlic, parsley, cilantro, mint, cumin, coriander, baking powder, salt, and pepper; process until the mixture is completely pureed, scraping down the sides of the bowl as needed.
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6
If you have a small processor, you will have to do this in batches, but be sure to combine the batches in a mixing bowl at the end so all the ingredients are evenly distributed.
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7
You can make the falafel mixture 3 or 4 days in advance; store it covered in the refrigerator.
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8
Heat 3 inches of oil to 350F in a countertop electric fryer or deep pot.
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9
If you dont have a deep-fry thermometer, a good way to test if the oil is hot enough is to stick the end of a wooden spoon or chopstick in it.
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10
If bubbles circle around the end, then youre good to go.
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11
Form the falafel mixture into golf-size balls with your hands.
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12
Be sure to press the mixture tightly; if the balls are too loose theyll fall apart.
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13
Carefully slip a few of the falafels at a time into the hot oil with a slotted spoon, gently nudging them so they dont stick to the bottom.
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14
Fry until the falafels are a crusty dark brown on all sides, turning as needed so there are no hot spots, about 5 minutes per batch.
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15
Remove the falafels with a slotted spoon and drain on a platter lined with paper towels.
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16
To serve, arrange the falafels on a platter with a bowl of tahini sauce on the side for dipping.
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17
Combine the tahini, soy, lemon juice, garlic, salt, and 1/2 cup water in a blender.
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18
Process on high speed to make a smooth and creamy sauce.
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19
If the tahini sauce gets too thick as it sits, mix in a little bit of water or lemon juice to thin it out.
