Vegan-Friendly Falafel

Rinse the garbanzo beans under cold water and discard any bad ones. Place in a large pot and cover with water. Let soak 24 hours and rinse again.

Place the garbanzo beans onion and potato in the bowl of a food processor. Cover and process until finely chopped. Leaving about 1 cup of the garbanzo bean mixture in the food processor bowl pour the rest into a mixing bowl. Add the garlic cilantro coriander cumin salt pepper and cayenne pepper to the garbanzo bean mixture in the food processor bowl; process on low to blend thoroughly. Return the reserved garbanzo bean mixture to the food processor bowl and add the lemon juice olive oil and flour; process on low into a coarse meal. Cover and refrigerate 2 hours.

Stir the baking soda into the garbanzo bean mixture until evenly blended. Using damp hands form the mixture into 1 1/2 inch diameter balls.

Pour the canola oil into a wok 1 to 2 inches deep and heat over medium-high heat. Cook the falafel balls turning so all sides are evenly browned about 5 minutes. Remove falafel from oil and drain on paper towels. Repeat to cook remaining falafel balls.