Falafel

In a large bowl, cover the chickpeas with several inches of water. Stir in the baking soda, cover the bowl and let it stand at room temperature overnight, until the chickpeas triple in size. Drain the beans, rinse them, and pat them dry.

In a food processor, pulse the cilantro and mint until finely chopped. Add the chickpeas, garlic, salt, pepper, coriander and chili powder. Pulse until the mixture is well blended and the texture of coarse meal. Transfer the mixture to a large bowl, cover the bowl and refrigerate it for at least one hour. Editor's Tip: Blending until all large chunks have been broken down will help the falafel mixture cling together. The chilling period lets the beans' starch spread through the mixture, making the falafel easier to shape.

Remove the falafel mixture from the refrigerator. Stir in the sesame seeds and baking powder. Shape the mixture into 16 two-inch balls.

In an electric skillet or a deep-fat fryer, heat an oil with a high smoking point to 375°F. Use enough oil that the falafel will be completely submerged, and follow our best practices for deep-frying at home.

Add a few falafel balls at a time and fry for about two minutes, using long-handled tongs to turn them occasionally, until golden brown. Carefully remove the balls with a slotted metal spoon or kitchen spider and transfer them to a tray lined with paper towels to drain before adding the next batch. Serve hot.