INGREDIENTS: 2 cups dried chickpeas (about 1/3 pound) 4 scallions (white and green parts), cleaned and minced 1 tablespoon minced garlic 1/4 cup minced fresh parsley 1 tablespoon fresh mint, coarsely chopped 1 teaspoon minced hot green chili (like jalapeno) 1 teaspoon salt 1 1/2 tsp ground cumin 1 tsp ground coriander 1 1/2 teaspoons baking powder 3 tablespoons warm water Light olive oil for deep-frying PREPARATION: Place dried chickpeas in a bowl and cover with cold water. Soak for at least 12 hours and up to 15 hours. When ready to cook, drain the chickpeas and place them in a food processor. Add scallions, garlic, parsley, mint, chili, salt, cumin, and coriander. Mix baking with the 3 tablespoons warm water and add mixture to food processor. Process until smooth. Transfer mixture into a small bowl, cover, and refrigerate for 30 minutes. Pour the oil to a depth of 2 inches in a heavy saucepan or wok. Heat to 375 degrees F. When falafel mixture is chilled, roll into 16 Ping-Pong-ball-sized balls. Slip a few at a time into the hot oil, making sure they don't stick to the bottom. Cook, turning, for about 6 minutes, or until the balls are a dark, even brown on all sides. Remove with slotted spoon and drain on paper towels. Serve either in sandwiches or as a falafel first course. Serve with a dolyp of yogurt sauce **.