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Red Pepper Falafel

Like it hot? Sub a Fresno chile for the red bell pepper for some extra kick.
From: bonappetit.com

8 ounces dried chickpeas, soaked overnight, drained
½ onion, coarsely chopped
½ small red bell pepper, coarsely chopped
1 garlic clove, crushed
3 tablespoons chickpea flour
1 tablespoon ground cumin
2½ teaspoons kosher salt
2 teaspoons ground coriander
1 teaspoon smoked paprika
1 teaspoon Hungarian sweet paprika
1 teaspoon baking powder
Vegetable oil (for frying; about 8 cups)
Warm thick pita with pockets (for serving)

Pulse chickpeas in a food processor, scraping down sides as needed, until they resemble finely chopped nuts (the texture should be uneven with some slightly larger pieces of chickpeas visible), about 1 minute. Scrape into a large bowl. ?

Pulse onion, bell pepper, and garlic in food processor, scraping down sides as needed, until coarsely chopped, about 1 minute. Mix into chickpeas, then mix in chickpea flour, cumin, salt, coriander, smoked paprika, Hungarian sweet paprika, and baking powder. Form into ping-pong-size balls.?

Pour oil into a large heavy pot to a depth of 3". Fit pot with thermometer and heat oil over medium-high until thermometer registers 330°. Working in batches, cook falafel, turning occasionally, until deep brown and crisp, about 5 minutes. Transfer to paper towels to drain and let sit 5 minutes. ?

Serve falafel with salad, tahini sauce, and pita.

Do Ahead: Falafel mixture can be made 5 hours ahead. Cover and store at room temperature. When ready to fry, stir to loosen mixture and form into balls.