My Favorite Falafel

Ingredients

• 1 cup dried chickpeas
• 1/2 large onion
• roughly chopped (about 1 cup)
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh cilantro
• 1 teaspoon salt
• 1/2-1 teaspoon dried hot red pepper
• 4 cloves of garlic
• 1 teaspoon cumin
• 1 teaspoon baking powder
• 4-6 tablespoons flour
• Soybean or vegetable oil for frying
• Chopped tomato for garnish
• Diced onion for garnish
• Diced green bell pepper for garnish
• Tahina sauce
• Pita bread

Instructions

1. 1

   Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches.

2. 2

   Let soak overnight, then drain.

3. 3

   Or use canned chickpeas, drained.

4. 4

   Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade.

5. 5

   Add the parsley, cilantro, salt, hot pepper, garlic, and cumin.

6. 6

   Process until blended but not pureed.

7. 7

   Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse.

8. 8

   You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands.

9. 9

   Turn into a bowl and refrigerate, covered, for several hours.

10. 10

    Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.

11. 11

    Heat 3 inches of oil to 375ºF in a deep pot or wok and fry 1 ball to test.

12. 12

    If it falls apart, add a little flour.

13. 13

    Then fry about 6 balls at once for a few minutes on each side, or until golden brown.

14. 14

    Drain on paper towels.

15. 15

    Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips.