1pounddry garbanzo beanschickpeas, drained and rinsed
1onionquartered
4clovesgarlicminced
1/2cupchopped parsley leaves
1 1/2teaspoonsground coriander
2teaspoonsground cumin
2 1/2teaspoonssalt
1teaspoonground black pepper
1teaspooncayenne pepper
2teaspoonsfresh lime juice
1tablespoonolive oil
3tablespoonsall-purpose flour
2cupscanola oil
2teaspoonsbaking powder
Instructions
In a large pot, place, add beans and cover with water. Cover and set aside. Let soak for 24 hours. Drain and rinse.
In a food processor, add beans and onion. Pulse until finely chopped. Set aside 1 cup of mixture. Add garlic, parsley, coriander, cumin, salt, pepper, and cayenne pepper to the bean mixture in the food processor. Process on low until thoroughly blended. Add reserved bean mixture to the food processor and add lemon juice, olive oil, and flour. Continue processing on low until mixture resembles course meal. Cover and refrigerate for approximately 2 hours.
In a large skillet or wok, add canola oil and warm over medium-high heat.
Remove bean mixture from the refrigerator, stir in baking soda until thoroughly combined. Using damp hands, form mixture into 1 1/2-inch balls in diameter. Place in skillet and cook until all sides of the falafel are browned (about 5 minutes). Repeat with remaining falafel balls.
For a main dish, serve in a pita bread with lettuce, tomato, and tahini. Serve immediately.
Notes
If you don't have time to soak the beans, substitute three 15-ounce cans of garbanzo beans and start with step 2.