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Ingredients:

1 cup dry garbanzo beans

1/2 yellow onion, diced

1/2 cup chopped fresh flat-leaf parsley

4 cloves minced garlic

1 tablespoon all-purpose flour, or more as needed

2 teaspoons lemon juice

1 1/2 teaspoons salt, or to taste

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon baking soda

1/8 teaspoon cayenne pepper

oil for frying

Directions:

  1. Place garbanzo beans into a large container and cover with several inches of cool water; let stand 12 to 24 hours. Drain.
  2. Blend garbanzo beans, onion, parsley, garlic, flour, lemon juice, salt, cumin, coriander, baking soda, and cayenne pepper together in a food processor, scraping down the sides of the bowl as necessary, until mixture is finely ground and holds together when pressed. Transfer garbanzo mixture to a bowl, cover with plastic wrap, and refrigerate until flavors blend, 1 to 2 hours.
  3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  4. Divide dough into 12 portions and roll each with moistened hands into a ball.
  5. Working in batches, cook falafel balls in hot oil until browned and crispy, about 5 minutes. Transfer to a wire rack to drain.