Adapted from Gourmet cookbook
1/2 pound dried chickpeas
1/2 cup minced scallions
2 garlic cloves, minced
1 1/2 tsp salt
1/4 tsp baking powder
1 tsp ground cumin
3/4 tsp ground coriander
1/8 tsp cayenne pepper
Soak your chickpeas!
Add the spice and blend to a fine, chickpea-ish paste.
Cover the chickpeas in cold water in a bowl and refrigerate for 24 hours. Drain well.
Grind the chickpeas into a fine grind in a food processor. Add the scallions, garlic, salt, baking powder, cumin, coriander and cayenne and blend until smooth(er). Transfer to a bowl and cover for 30 minutes.
Preheat the oven to 350. Cut the pitas in half, stack them, wrap them in foil, and bake in the oven for 10 minutes.
Form the falafel into patties of about 2 inches in width and 1 inch thick (mine made about 10 patties).
Heat about 1/4 inch of oil in a deep pan and fry the falafel until each side is golden brown, flip them once. Put the finished batch on paper towels to drain.