- 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.