Falafel

Quick Summary: These classic Middle Eastern fritters are made from ground chickpeas, fresh herbs, and spices, then deep-fried to golden-brown perfection.
Source: Traditional

>> servings: 2
Place @dried chickpeas{1%cup} in a #large bowl{} and cover with several inches of cold water. Let soak overnight (at least 12 hours). Do not use canned chickpeas.
 
Drain the chickpeas well. Add them to a #food processor{} along with a roughly chopped @small onion{1}, @garlic cloves{3}, fresh @parsley{1/2%cup}, fresh @cilantro{1/2%cup}, @ground cumin{1%tsp}, @ground coriander{1%tsp}, @salt{1%tsp}, @black pepper{1/4%tsp}, and @baking soda{1/2%tsp}.
 
Pulse the mixture in short bursts until it is finely minced but not a paste. It should have a coarse, crumbly texture.
 
Transfer the mixture to a #bowl{}, cover, and refrigerate for at least ~{1%hour} to allow the flavors to meld and the mixture to firm up.
 
Heat about 3 inches of @vegetable oil{} in a #deep pot{} or #deep fryer{} to 350°F (175°C).
 
While the oil heats, shape the falafel mixture into small balls or patties, about 1.5 inches in diameter.
 
Carefully place a few falafel balls into the hot oil, being careful not to overcrowd the pot. Fry for ~{3-5%minutes}, turning occasionally, until they are deep golden brown and crispy.
 
Remove the falafel with a #slotted spoon{} and place them on a #plate{} lined with #paper towels{} to drain excess oil. Repeat with the remaining mixture.
 
Serve hot with tahini sauce, pita bread, and fresh vegetables.