Special equipment: a deep-frying thermometer
Wash the chickpeas, and soak them overnight for at least 12 hours. Drain the chickpeas and transfer to a large bowl.
Pour oil into a large Dutch oven to a depth of 2 inches. Heat until the oil reaches 350 degrees F on a deep-frying thermometer.
Add the cilantro, green onion, parsley, cumin, coriander, caraway, salt, baking soda, cardamom, ginger, turmeric and garlic to the chickpeas. Mix well.
Transfer the mixture to a food processor and pulse until smooth. Form the mixture into small balls.
Working in batches if necessary, deep-fry the balls until golden, about 10 minutes. Drain on a paper-towel-lined plate.
Serve the falafel balls as an appetizer with tahini, cucumber or hummus dips.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Holy Land, Minneapolis, MN