Chickpeas, dried — 1 cup
Breadcrumbs — 1/2 cup
Garlic, crushed — 2 to 3 cloves
Parsley, minced — 1/4 cup
Flour — 2 tablespoons
Salt — 1 to 2 teaspoons
Baking powder — 1 teaspoon
Ground coriander — 1 teaspoon
Ground cumin — 1 teaspoon
Turmeric (optional) — 1/2 teaspoon
Cayenne pepper — 1/2 teaspoon
Oil for deep frying
Place the chickpeas in a large saucepan and add water to cover them by 2 inches. Bring to a boil over high heat and then cover tightly and remove from heat. Let set for 1 to 2 hours to soak.
Drain the chickpeas and rinse them with fresh water. Place the chickpeas, breadcrumbs and garlic in a food processor and pulse until the chickpeas break down into small pieces the size of breadcrumbs. Do not overprocess to a puree.
Remove the chickpea mixture to a large bowl, add the rest of the ingredients except for the oil and mix together well. The mixture should have a fairly dry, crumbly texture. Add a little water if it is too dry to form balls with your hand. Adjust seasoning to taste. Form the mixture into 1-inch balls or ovals and then flatten slightly.
Heat oil in a deep fryer to 375°F, or heat 1/2 inch of oil in a heavy skillet over medium-high heat. Drop patties a few at a time into the hot oil and brown well on both sides, about 4 to 5 minutes. Remove the browned from the oil and drain on a plate lined with paper towels. Repeat with the remaining patties.
Falafel can be served on its own with tahini sauce. Or stuff it in pita bread halves with tomatoes, cucumbers and onions and eat it like a sandwich.