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Place chickpeas in a large bowl and cover with
cold water.
Refrigerate for 24 hours. Rinse bulgur in a fine-meshed
sieve, and
transfer to a bowl. Cover and let stand for 20
minutes. Drain
chickpeas. In a food processor, combine chickpeas,
bulgur, garlic,
scallions and parsley. Add coriander, cumin, cayenne,
lemon juice,
salt and baking soda. Season with black pepper
to taste. Process
until ground to a coarse paste-like consistency.
Cover and let stand
for 30 minutes.
With moistened hands, shape rounded tablespoons
of the mixture into
meatball-size balls. Heat oil for deep frying to
375F degrees, or
until a cube of bread turns golden in 1 minute.
Deep-fry 6 or 7
falafel at a time, turning to brown evenly, about
5 minutes. (To
check if falafel is cooked, cut one in half. The
color should be even
through to the middle. If not even, increase cooking
time by 1
minute.) Drain on paper towels. Yield: About 30
fritters.
