Falafel

Directions

1. 1
   Place the chickpeas in a medium bowl and cover with 2 inches of cold water.
2. 2
   Soak overnight.
3. 3
   Place the cumin and coriander seeds in an 8-inch cast-iron skillet and set over medium high heat.
4. 4
   Cook, shaking the pan frequently, until the seeds give off an aroma and just begin to brown, 3 to 4 minutes.
5. 5
   Transfer the toasted spices to a spice grinder and process until finely ground.
6. 6
   Set aside.
7. 7
   Drain the chickpeas.
8. 8
   Combine the soaked chickpeas, ground cumin and coriander, garlic and scallions, salt, black pepper, baking powder, cayenne pepper, and parsley leaves in a medium mixing bowl.
9. 9
   Pass this mixture through a meat grinder or stand mixer with the grinder attachment fitted with the smallest die.
10. 10
    Alternatively, you can divide the mixture in half and process one half at a time in a food processor, pulsing 10 to 20 times.
11. 11
    Scoop the mixture into 1 1/2 to 2-ounce portions using a 2-inch diameter disher.
12. 12
    Place on a half sheet pan lined with parchment.
13. 13
    Can be held hold at room temperature for up to 2 hours before frying, or covered in the refrigerator overnight.
14. 14
    Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F. Adjust the heat to maintain temperature.
15. 15
    Gently place the falafel, 1 at a time, into the hot oil.
16. 16
    Fry 4 at a time until deep golden brown, 5 to 7 minutes.
17. 17
    Remove to a half sheet pan lined with a cooling rack and topped with a paper towel to drain.
18. 18
    Repeat until all falafel have been cooked.
19. 19
    Serve on warm pita.