⅓ cup dried chickpeas, rinsed 3 small beets (about 8 oz), scrubbed and trimmed ½ tablespoon olive oil ¼ cup panko 1 garlic clove
1 teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon onion powder, or ½ a small onion ½ teaspoon kosher salt, plus more for seasoning ½ cup vegetable oil, more as needed
1. In a large dish, cover the beans with 2–3 inches of cold water. Cover and let soak for 8–24 hours at room temperature. Drain and pat chickpeas dry with a towel.
2. Turn oven on to 400 F. Spread olive oil on paper and put beets on it. Put the beets on a small cooking pan or baking sheet and wrap them in foil.
3. Depending on their size, roast the beets for 40–60 minutes, or until a knife goes right through them. Let them cool for 10 minutes, then remove the skins with a dish towel and cut them into large pieces.
4. Mix the beets, chickpeas, panko, garlic, cumin, coriander, onion powder, and salt in a food processor. Scrape the sides to cut the beets and beans into large pieces.
5. In a big pan, heat 12 cup of oil over medium-high heat. When the oil is shimmering, fry the falafel in small batches for one to two minutes on each side, until they are browned in the pan.