Falafel

Ingredients

1 pound dried garbanzo beans, soaked in water for 24 hours and drained until dry (do not use canned garbanzo beans)
1 small onion, chopped
5 cloves garlic, large, peeled and chopped
1 carrot, medium, peeled and chopped
1 cup fresh parsley leaves, stems removed
¾ cup fresh cilantro leaves, stems removed
½ cup fresh dill, stems removed
1 tablespoon kosher salt
1 tablespoon ground black pepper
3 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground turmeric
2 teaspoons baking powder
2 tablespoons cold water
canola oil for frying

Instructions

In large bowl of food processor, layer ½ the ingredients in this order: garbanzo beans, fresh herbs, vegetables, garlic, mixed dry spices and baking powder. Repeat with second ½ in the same order. Add water. Pulse until very finely chopped and mixture holds together when pinched between two fingers. If necessary, add a bit more water and pulse to get the right consistency.
Transfer mixture to container. Cover and refrigerate for at least one hour and up to overnight, until ready to cook.
Shape mixture into balls, about 1½ inches in diameter.
Heat a couple inches of canola oil in a large pot, to 350-375° F.
In batches, lower balls into hot oil with a long-handled slotted spoon. Raise heat to high to maintain the temperature of the oil.
Fry until crispy and brown, but not burnt, on the outside, about 3-4 minutes.
Immediately transfer falafel with slotted spoon to plate lined with paper towels, to drain.
Serve hot in a sandwich of homemade Pita Bread, salad, and tahini sauce.

Notes

Uncooked falafel can be frozen. Form into balls, place on parchment-lined baking sheet, and freeze. When frozen, transfer to bag and store in freezer.