Vegan-Friendly Falafel

Ingredients

• 2 teaspoons baking soda 
• 2 cups canola oil 
• 0.5 teaspoon cayenne pepper 
• 0.5 cup cilantro leaves chopped
• 1 tablespoon flour all-purpose
• 1 pound garbanzo beans dry
• 4 cloves garlic minced
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 0.5 teaspoon ground pepper black
• 2 teaspoons juice of lemon fresh
• 1 tablespoon olive oil 
• 1  onion quartered
• 1  potatoes peeled quartered
• 2 teaspoons salt 

Equipment

• food processor
• bowl
• paper towels
• mixing bowl
• pot
• wok

Directions

1. Rinse the garbanzo beans under cold water and discard any bad ones.
2. Place in a large pot, and cover with water.
3. Let soak 24 hours, and rinse again.
4. 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.
5. 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.
6. 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.
7. 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.
8. Remove falafel from oil, and drain on paper towels. Repeat to cook remaining falafel balls.