Falafel

Directions

1. 1
   Soak chickpeas in cold water to cover by 2 inches in a bowl at room temperature at least 12 hours.
2. 2
   Drain well in a colander.
3. 3
   Puree chickpeas with all remaining ingredients except oil in a food processor until as smooth as possible, about 2 minutes.
4. 4
   Spread puree in a 15- by 10- by 1-inch baking pan and let dry, uncovered, 1 hour.
5. 5
   Scoop 2 tablespoons of puree onto a long sheet of wax paper, then press and pat with your fingers into a 2-inch-wide patty.
6. 6
   (Pressing the puree will help the patty hold together when frying.)
7. 7
   Make a small hole in center of patty with tip of your pinkie finger (to help cook evenly).
8. 8
   Make more patties in same manner, arranging them in 1 layer on wax paper.
9. 9
   Heat about 1 inch oil in a 4- to 5-quart heavy pot (preferably cast-iron) until thermometer registers 340F.
10. 10
    Working in batches of 4, gently drop patties into hot oil, then fry, turning occasionally, until golden brown, 2 to 3 minutes, and transfer to paper towels to drain.
11. 11
    Return oil to 340F between batches.
12. 12
    Serve falafel warm or at room temperature.