1 cup dried chickpeas
1/2 large onion, roughly chopped (about 1 cup)
2 tablespoons fresh parsley, checked and finely chopped
1 kosher salt teaspoon salt
1/2-1 teaspoon dried hot red pepper
4 cloves of garlic
1 teaspoon cumin
4 tablespoons flour
1 teaspoon baking powder
canola oil for frying
Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain.
Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
Sprinkle in the baking powder and flour, and pulse. You want to add enough flour so that the batter forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for ate least 30 minutes or up to several hours.
Form the chickpea mixture into balls about the size of walnuts, by hand or use a small scoop.
Heat 3 inches of oil to 360 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels.
Cut off the edge of a pita or cut it in half. Stuff with falafel balls, chopped tomatoes, onion, cucumbers, and pickled turnips. Drizzle with techina sauce and serve.