Falafel

Ingredients

• 1 3/4 cups dried chickpeas or 1 cup dried chickpeas plus 3/4 cup dried split fava beans (alternatively, you can use 2 cans chickpeas that have been drained and rinsed, in which case you can skip step 1)
• 2 cloves garlic, minced
• 1/2 red onion, cut into quarters
• 1 teaspoon ground coriander
• 1 Tablespoon ground cumin
• Scant teaspoon cayenne, or to taste; or mild chili powder to taste
• 1/2 cup chopped fresh parsley or cilantro leaves
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper, or to taste
• 1/2 teaspoon baking soda
• 1 Tablespoon freshly squeezed lemon juice, or more to taste
• 1/4 cup all-purpose flour (optional)
• Neutral oil, like grapeseed or canola, for deep-frying

Directions

1. Put beans in a large bowl and cover with water by 3 to 4 inches — they will triple in volume as they soak. Soak for 24 hours, checking once or twice to see if you need to add water to keep the beans covered.
2. Drain beans well and transfer to a food processor with all the remaining ingredients except the oil; pulse until minced but not puréed. Stir in between pulsing to evenly mix everything. Taste and adjust seasoning, adding more salt, pepper, cayenne or a little more lemon juice as needed.
3. Transfer the falafel mix to a bowl and add the all-purpose flour, if desired or if using canned beans (you want the mixture as dry as possible so the falafel doesn't fall apart).
4. Put at least 2 to 3 inches of oil (more is better) in a large deep saucepan. Turn heat to medium high and heat oil to about 350F (a pinch of batter will sizzle immediately; a piece of falafel will sink halfway to the bottom, then rise).
5. Scoop out heaping tablespoons of the falafel mixture and shape it into balls or small patties. Fry in batches, without crowding, until nicely browned, turning as necessary; total cooking time per batch will be less than 5 minutes. Serve hot or at room temperature.