From Mark Bittman's How to Cook Everything Vegetarian iPhone App
1 ¾ cup dried chickpeas
2 cloves garlic
1 Small onion (quartered)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 cup chopped parsley
1 ¼ teaspoon salt
½ teaspoon fresh ground black pepper
1/2 teaspoon baking soda
2 tablespoons fresh lemon juice
canola oil for baking or frying
more or less to taste
¼ teaspoon cayenne
Falafel are best served right from the pan when they're hot and crispy.
Place dried chickpeas in a large bowl and cover with 3-4 inches of water. Soak for 24 hours, adding additional water if needed to keep chickpeas completely submerged.
Drain chickpeas and transfer to food processor along with remaining ingredients except oil. Pulse until almost smooth (adding water 1 Tbsp at a time if necessary), occasional scraping down sides of bowl as needed. This may need to be done in batches depending on the size of your machine.
Scoop out heaping tablespoons of the mixture forming in to balls or patties.
If frying, pour canola oil into a saucepan to a depth that would completely submerge your formed balls/ patties. Heat oil to 350F (using a thermometer) or the low end of medium-high heat. Fry in batched without crowding, until nicely browned - 3 to 4 minutes.
If baking, preheat oven to 375F. Spread 2 Tbsp canola oil over a lined baking sheet. Place falafel on baking sheet and brush the tops generously with additional canola oil. Bake for 10-12 minutes per side until golden brown.