And We Have Falafel

Today I made falafel for lunch. It brought back a flood of memories from Israel. Here's how I made it:

Falafel
2 1/2 cups washed chickpeas
2 teaspoons baking soda
1 teaspoon crushed coriander seeds
1 Tablespoon chopped coriander leaves (optional)
3 crushed garlic cloves
1/4 cup finely chopped parsley
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 teaspoons salt
1/4 teaspoon black pepper
1/4 cup flour
oil for frying

Soak chickpeas overnight in 10 cups hot water and baking soda. In the morning drain and boil in fresh water for about an hour.
Drain the chickpeas. Grind in a blender or food processor until fine. Add spices and flour. If mixture is too dry, add a few drops of water. Refrigerate until chilled. Make small balls about 1 1/4" in diameter. Deep fry a few balls at a time for 2-3 minutes until golden brown. Drain on a paper towel. Keep balls warm.
To serve: Stuff 6 balls in a fresh pita bread together with hummus, tehina, fresh vegetable salad and hot pepper sauce. Eat warm.