Place the chickpeas in a large bowl and fill with water to cover them to a depth of 3 inches. Cover the bowl with plastic wrap and leave on counter for 24 hours. The chickpeas will triple in size and absorb quite a bit of the water so check a few times during soaking to see if you need to add more water. once the have soaked for 24 hours drain and rinse well.

Place the cumin and coriander seeds in an 8 inch cast iron skillet and set over medium high heat. Cook shaking the pan frequently until the seeds give off an aroma and just begin to brown 3-4 min. Transfer the toasted spices to a spice grinder and process until finely ground. Set aside.

Place the drained chickpeas ground spices, garlic, onion, and parsley into a large mixing bowl. Stir to combine the feed through he meat grinder in small batches until everything has been ground.

Mix the lemon zest, cayenne, salt, and black peper into the ground chickpeas then roll a small amount of the mixture into a walnut sized ball or patty with your hands. The mixture should hold together nicely and not fall apart.

Continue rolling the rest the batter into uniform size balls of patties so that they will cook in the same amount of time. Use an ice cream scoop (falafels may be on the big side) places uncooked falafels on a large plate or baking sheet ready to cook.

Pour oil in a dutch oven or a large high sided skillet to a depth of 2-3 in enough to cover the falafels. Place a thermometer into the oil and heat over med/high heat until the temp reaches 360-375°F/

While the oil is heating place a flattened paper grocery bag onto a baking sheet and cover with a few clean paper towels. This will help to collect the oil as it drains off of your falafel.

When the oil is to temp, fry a test falafel. The oil should bubble up and sizzle all around it. The falafel itself should stay together in one one pice and not break apart at all. It should take 2-3 min to fry to a beautiful golden brown. If your falafel is not completely submerged flip and cook other side until it's nice and browned all over. Remove the cooked falafel from the oil and drain on the prepared baking sheet. Sprinkle with coarse salt while the falafel is still hot. Fry the remaining falafel in batches being careful to not over crowd the pan and drop the temp of the oil.

Enjou in a Pita with your favorite toppings!!!