Middle Eastern Falafel

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1. 1Step 1: In a large bowl, cover 16 oz dried chickpeas with 6 inches of water. Cover and leave to rest for 16-18 hours until the chickpeas are tender and can be broken with your fingernail.
2. 2Step 2: Drain the chickpeas and pat them dry.
3. 3Step 3: In a food processor, add the 16 oz dried chickpeas, 1 cup parsley, ½ cup cilantro, 1 yellow onion, and 5 large garlic cloves. Turn the food processor to HIGH and process the falafel mixture until it is well broken down, fine and crumbly but will hold together if you press it with your hands (like wet sand).
4. 4Step 4: Add the spices (1 tsp salt, ¼ tsp pepper, 2 tsp ground cumin, ½ tsp coriander, ⅛ - ¼ tsp cayenne pepper) and process again until well combined.
5. 5Step 5: Transfer the falafel mixture to a bowl and cover tightly with plastic wrap. Place in the fridge and allow to rest for at least 2 hours or overnight.
6. 6Step 6: Right before frying your falafel, add 1 tsp baking powder into the mixture and mix to combine.
7. 7Step 7: Add a large pot to the stove and add about 2 inches of oil to the pot. Turn the heat to high and heat until the oil reaches 350 degrees Fahrenheit.
8. 8Step 8: Using 3 Tablespoons of mixture at a time, form the falafels into patties in your hand. If preferred, you can keep them spherical like a ball.
9. 9Step 9: Drop about 5 falafel at a time into the pot, frying for 3-5 minutes, until the falafel is brown and crispy. Remove to a paper towel lined plate to drain any extra grease. Continue frying in batches until all of the falafel are fried. Enjoy!