Falafel Recipe

Pour the chickpeas into a large bowl, cover with at least 3 inches of water, and let them soak for at least 8 hours or until they are tripled in size.
Drain, rinse, and drain the chickpeas again, then add them to a large food processor.
Add in the onion, garlic, cilantro, parsley, lemon juice, cornstarch, baking powder, cumin, chili powder, coriander powder, salt, turmeric, and pepper, and blend until it forms a fine crumb texture.
Cover and refrigerate for 1 hour (this is important) to allow the chickpeas to soak in as much of the spices as possible.
Preheat 3 inches of vegetable oil in a large pot over medium heat to 375 degrees Fahrenheit.
Scoop out a spoonful of the falafel mix with a 1-inch cookie scoop then gently roll it into a ball using your hands. Place it on a plate then repeat with the remaining falafel mixture.
Once the oil is hot enough, place 4-5 balls in the hot oil and fry until golden brown, about 5 minutes.
Remove with a slotted spoon and let them drain and cool on a cooling rack over a baking pan.
Repeat the frying process with the remaining falafel balls, allowing the oil to return to temperature between batches.
Let the falafel rest for 5 minutes before serving with tzatziki sauce, lemon wedges, and freshly minced parsley for garnish if desired.