Ingredients
1 cup dried garbanzo beans or chickpeas1/2 teaspoon baking soda1 cup fresh cilantro leaves1/2 cup fresh mint leaves5 garlic cloves1 teaspoon salt1/2 teaspoon pepper, optional1 teaspoon ground coriander1 teaspoon chili powder1 teaspoon sesame seeds1 teaspoon baking powderOil for deep-fat frying
Preparation
In a large bowl, cover beans with water. Stir in baking soda. Cover and let stand overnight. Drain beans; rinse and pat dry.
In a food processor, pulse cilantro and mint until finely chopped. Add beans, garlic, salt, pepper if desired, coriander and chili powder. Pulse until mixture is blended and the texture of coarse meal. Transfer to a large bowl. Cover and refrigerate at least 1 hour.
Stir in sesame seeds and baking powder. Shape into sixteen 2-in. balls. In an electric skillet or a deep-fat fryer, heat oil to 375°. Fry falafel balls, a few at a time, until golden brown, about 2 minutes, turning occasionally. Drain on paper towels.
