Falafel

Recipe from Jerusalem, Ottolenghi:

1. Soak 1 1/4 cup dried chickpeas in water overnight
2. Combine with following ingredients and grind with food processor (or meat grinder) until holds together (fine but not pasty)
   • 1 clove garlic, minced
   • 3 Tbsp mixture of chopped parsley and cilantro
3. Mix in by hand:
   • 1/4 to 1/2 tsp each of ground cayenne, cumin, coriander, cardamom,
   • 1/2 tsp baking powder
   • 3 Tbsp water
   • 1 1/2 Tbsp AP flour
4. Refrigerate, covered.
5. Form into 1 Tbsp sized balls/patties and sprinkle with sesame seeds.
6. Deep fry in 350º oil, draining in paper-towel lined colander.