This recipe was originally posted on Vegwebs forums by the user MrFalafel whilst vegweb had forums. Its possibly some of the best falafel ever.
Drain the chickpeas and put them into the container of a good processor or blender. Add the baking soda and salt. Turn the machine on and blend until you have the texture of coarse bread crumbs or fine bulgur wheat. You should NOT have a paste.
Empty the chickpeas into a bowl. Add the onion, parsley, cumin, coriander, garlic, black pepper, lemon juice, and cayenne. Mix gently with a fork. Do not pat down. This mixture should be loose and crumbly.
Put 2 inches of oil in a wok or other utensil for deep frying and set to a heat on a medium-low flame. You need a temperature of 350 to 375 degrees F. While the oil heats, form the first batch of patties. Using a very light touch, form patties that are about 2 1/4 inches in diameter, about 3/4 inch thick in the center and less so at the edges. Do not pat down or try to be too neat. The patties should just about hold together. Put as many patties into the hot oil as the utensil will hold in a single layer. Fry about 4 minutes or until the patties a reddish brown on both sides. Turn at least once during the frying process. When the patties are done, remove them with a slotted spoon and drain on a paper towel. do all of the patties this way.
Thats pretty much it. Heres some tips:
1.) Use the right oil: Olive oil is not good for frying, due to its low smoke point. Choose an oil with a higher smoke point, such as Canola, sunflower or avocado oil.
2.) Use fresh herbs & spices where possible. The fresher they are, the better they taste
3.) If you substitute dried chickpeas with canned, don't add salt, since canned chickpeas contain salt anyway.
4.) Falafel is best served in a pita with salad.