(Recipe requires some forethought to let the chickpeas soak, but is SO worth the effort!)
Measure 3.5 cups of chickpeas into a large bowl, cover with 7 cups of water. Allow to soak for at least 12 hours (24 is best). Add more water if needed, feel free to change out the water if it starts to look cloudy or icky.
Drain the chickpeas.
Set up your food processor with the S-blade. Pour the chickpeas in about 2 cups at a time and process until they resemble fine crumbs. Don't go too far or you will end up with chumus paste instead of felafel.
Pour the ground chickpeas into a large bowl and season to taste - some approximate measurements:
3 TBSP barley flour, 1/2-1 tsp salt, 1/4 tsp white pepper, 1/4 tsp hot paprika, 1/4 tsp cumin, 1/8 tsp coriander, fresh parsley (dried will also work in a pinch), garlic (either 1/2 tsp garlic granules or 4-5 fresh garlic cloves pressed)
Mix the seasonings into the chickpeas very well.
Cover and chill the mixture for at least 2 hours (preferably 3-4).
When you're ready to fry...
Take the mixture out of the fridge and stir in 1.5 tsp of baking soda. Make sure to mix it in very well.
Heat an inch or two of canola oil in a frying pan.
When the oil is hot, CAREFULLY scoop 2tsp balls of the mixture , using a cookie scoop (or two spoons), and carefully slide them into the oil.
Allow the felafel balls to fry until golden brown, turning once so that all sides get golden.
Remove from oil and allow to drain on paper towels.
Serve with: barley flour tortillas, pickles. Israel salad, fries, chumus, and techina!
