Falafel

1. Rinse chickpeas with water and pick over, discarding any stones or twigs. Place in a large bowl and cover with water. Soak overnight or at least 8 hours.
2. Wash and drain the cracked wheat. A fine sieve works well for draining.
3. In a food processor, blend the soaked chickpeas, cracked wheat, and parsley well. Add all remaining ingredients (except oil) and puree, stopping to scrape the sides occasionally. Set aside for 1 hour.
4. Heat the oil in a heavy-bottomed pot over medium high heat, to about 350F. Form balls with 1 hefty tablespoonful of the mixture. A small ice cream scoop works well. Fry the balls, rotating occasionally to ensure even cooking. Once golden brown, remove from oil and drain on towels.