Falafel with Tahini Sauce

Ingredients

• 1½ cups dried chickpeas, soaked overnight (not canned)
• 1 onion, roughly chopped
• 4 garlic cloves
• 1 cup parsley
• ½ cup cilantro
• 1 tsp cumin
• 1 tsp coriander
• ½ tsp cayenne
• 1 tsp baking powder
• 2 tbsp flour or chickpea flour
• Salt, to taste
• Oil, for frying
• Pita, tahini sauce, pickled vegetables, tomato, and cucumber, to serve

Instructions

1. 1

   Drain the soaked chickpeas well and pat dry (do not cook them).

2. 2

   Pulse the chickpeas, onion, garlic, parsley, cilantro, and spices in a food processor until finely textured but not pureed to a paste.

3. 3

   Add the flour and baking powder, and pulse briefly to combine.

4. 4

   Chill the mixture for 30 minutes to firm up.

5. 5

   Form into small balls or patties.

6. 6

   Heat 2 inches of oil to 350°F (175°C).

7. 7

   Fry the falafel in batches for 3-4 minutes until deep golden brown and crisp.

8. 8

   Drain on paper towels.

9. 9

   Serve in warm pita with tahini sauce, chopped tomato, cucumber, and pickles.