Chef John's Falafel

Place garbanzo beans into a large container and cover with several inches of cool water; let stand 12 to 24 hours. Drain.

Blend garbanzo beans onion parsley garlic flour lemon juice salt cumin coriander baking soda and cayenne pepper together in a food processor scraping down the sides of the bowl as necessary until mixture is finely ground and holds together when pressed. Transfer garbanzo mixture to a bowl cover with plastic wrap and refrigerate until flavors blend 1 to 2 hours.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Divide dough into 12 portions and roll each with moistened hands into a ball.

Working in batches cook falafel balls in hot oil until browned and crispy about 5 minutes. Transfer to a wire rack to drain.