Sprouted Chickpea Falafel

1 3/4 cups sprouted chickpeas (or regular dried chickpeas, soaked for 24 hour)
1 small onion, quartered
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne
1 cup fresh parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon baking soda
1 tablespoon fresh lemon juice
1 egg
Vegetable oil for frying

Combine all ingredients except the oil in the bowl of a food processor and process until finely minced but not pureed.

Pour about an inch of vegetable oil into a deep pan and heat to 350° F.

Form small patties of the chickpea mixture and fry in the heated oil until deep brown.  Flip over and cook on second side until fully browned.  Remove and drain on paper towels.

(Alternatively, to bake falafel: Heat oven to 375° F.  Oil a rimmed baking sheet.  Scoop out 2 tablespoons of chickpea mixture at a time - shape into small patties about 2 inches wide and 1/2-inch thick.  Place on the oiled pan.  Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking, until deeply golden on both sides.)

Serves 4 to 6.

From The Best Recipes in the World by Mark Bittman via Life in Recipes blog, with minor changes