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  • 300 g (2 cups) dried chickpeas
  • 3 garlic cloves, finely chopped
  • 1 large onion, roughly chopped
  • 40 g (1 bunch/about 1/2 cup) chopped fresh coriander
  • 20 g (½ bunch/about 1/4 cup) chopped fresh flat-leaf parsley
  • 5 tablespoons flour
  • 1 ½ teaspoon fine sea salt
  • 1 teaspoon ground cumin
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon black pepper
  • 3/4 teaspoon baking soda
  • About 2 litres vegetable oil
  • Accompaniment: tahini sauce
  • Special Equipment: A deep-fat thermometer, and a heavy bottom pot

Soak chickpeas in cold water to cover by 2 inches in a bowl at room temperature at least 12 hours (max 24 hours). Drain well in a colander.

Purée chickpeas with all remaining ingredients except oil in a food processor until smooth.

Heat about 1 inch oil in a 4- to 5-quart heavy pot (preferably cast-iron) until thermometer registers 340°F. Using a falafel shaper or two tablespoons, scoop the falafel mix into the falafel shaper or onto a spoon shaping into a ball or quenelle, and then gently drop patties into hot oil, then fry, turning occasionally, until golden brown, 2 to 3 minutes, and transfer to paper towels to drain. Return oil to 340°F between batches.

Serve falafel warm or at room temperature.