Homemade Falafel

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1. 1Step 1: Soak the chickpeas in water overnight or for 5-6 hours. Drain.
2. 2Step 2: If you're using a meat grinder, grind the chickpeas, onions, garlic and cilantro into a large bowl.
3. 3Step 3: If you're using a food processor, grind the chickpeas 2 cups at a time, pulsing to get very fine crumbs, but not a paste. Stop and mix the chickpeas from the sides into the center of the food processor bowl as needed, so the chickpeas are ground evenly. Continue with the rest of the chickpeas. Use the food processor to grind the onion and cilantro as well. Transfer all to a large bowl.
4. 4Step 4: Add the chili, cumin, paprika, coriander, ginger, salt, flour and baking soda to the bowl and mix well. (if you want to freeze the falafel mixture, do that without the flour and baking soda. Freeze the mixture in a freezer-proof ziplock bags. Thaw in the fridge overnight when ready to use, and add the flour and baking soda right before frying.)
5. 5Step 5: Heat 1 inch of oil in frying pan on a medium-high heat. You can also use a deep fryer or on medium settings.
6. 6Step 6: Form 1 inch round balls using a special falafel tool (or simply using a spoon or wet hands) and fry until the falafel balls are golden brown and cooked through.
7. 7Step 7: Serve in a pita bread with tahini sauce and Israeli salad, plus any of the the toppings mentioned in the note above.