Falafel

Soak the chickpeas: Put the chickpeas in a large bowl and cover with water by about 4 in (10 cm). Soak for 24 hours, adding more water if necessary to keep the chickpeas covered, as they will double in size. For a quicker option, use the quick-soak method: place the beans in a pot, cover with water by about 3 in (8 cm), bring to a rolling boil for 5 minutes, then remove from heat and let stand for 1 hour.

Prepare the Mixture: Drain the chickpeas and place them in the bowl of a food processor fitted with the steel blade. Add the scallions, parsley, cilantro, garlic, salt, pepper, cumin, and cinnamon, and process until the chickpeas are very finely minced, scraping down the sides as needed, a few minutes. Pause occasionally to move the mixture from the bottom of the bowl toward the top so everything processes evenly. The mixture should be well moistened and hold together easily when pressed; if it seems crumbly, continue processing until it binds properly.

Form the falafel: Using heaping tablespoonfuls, form the mixture into patties about ½ in (13 mm) thick and 1½ in (4 cm) wide. The mixture should be compact and able to hold together well when shaped. If it feels too crumbly, process it a bit more. If the mixture sticks to your hands, moisten your hands with a bit of water to help shape the patties.

Cook the falafel: Heat ¼-in (6 mm) of oil in a large nonstick sauté pan over medium heat. When the oil is hot and shimmering, add half of the falafel to the pan (the falafel should sizzle immediately when you drop it in the oil; if it doesn't, wait another minute or two for the oil to heat up.) When the first side is golden, flip and cook a few minutes more until golden all over. The total cook time should be 4 to 5 minutes. Using a slotted spoon, transfer the falafel to a paper towel-lined plate to drain. Cook the second batch, then serve warm or room temperature with tahini sauce or yogurt sauce.