Falafel and Tomato Cucumber Salad

• 1/2 lb. (about 1 cups) dried chick-peas, well rinsed
• 1/2 tsp. baking soda
• 1 small leak cut into 4 or 5 pieces
• 1 cup fresh parsley - loosely packed
• 1 cup fresh cilantro - loosely packed
• 1 onion, chopped
• 5 to 6 garlic cloves, peeled
• 1T lemon juice
• 1T ground cumin
• 1 tsp. salt or to taste
• Freshly ground black pepper to taste
• 1 tsp. some like it hot for a kick
• hot sauce optional
• Canola oil for frying to cover frying pan bottom by at least an inch

1. Soak chickpeas in baking soda and cover with 4 cups cold water for 24 hours at room temperature. Drain chickpeas, add to food processor with all ingredients except oil and grind in blender or food processor until fine. Place chickpea mixture in large bowl.
2. Shape mixture into 1-inch balls or small patty's, pressing out any excess moisture and hold on a plate for cooking.
3. Heat oil in frying pan over medium heat to 350, and deep-fry falafel until crisp and golden, turning as needed. Remove from heat, and drain on paper towels before serving.  
4. Serve with salad of cucumbers, tomatoes and red onion with sides of hummus and tzasiki (recipes to follow)