Falafel

Directions

1. 1
   Put beans in a large bowl and cover with water by 3 to 4 inches they will triple in volume as they soak.
2. 2
   Soak for 24 hours, checking once or twice to see if you need to add water to keep the beans covered.
3. 3
   Drain beans well and transfer to a food processor with all the remaining ingredients except the oil; pulse until minced but not pureed; add water tablespoon by tablespoon if necessary to allow the machine to do its work, but keep the mixture as dry as possible.
4. 4
   (Too much water and your falafel will fall apart.
5. 5
   If that happens, add more ground beans.)
6. 6
   Taste and adjust seasoning, adding more salt, pepper, cayenne or a little more lemon juice as needed.
7. 7
   Put at least 2 to 3 inches of oil (more is better) in a large deep saucepan (the narrower the pan, the less oil you need; but the more oil you use, the more you can cook at one time).
8. 8
   Turn heat to medium high and heat oil to about 350 (a pinch of batter will sizzle immediately; a piece of falafel will sink halfway to the bottom, then rise).
9. 9
   Scoop out heaping tablespoons of the mixture and shape it into balls or small patties.
10. 10
    Fry in batches, without crowding, until nicely browned, turning as necessary; total cooking time per batch will be less than 5 minutes.
11. 11
    Serve hot or at room temperature.