We made these recently and they turned out great! The first time I have made falafel from scratch! Pretty easy, give them a try!

Falafel
Cook time: 20 Minutes
Yield: 24 Falafels

• 2 cups dried chickpeas, picked through and rinsed
• 1 teaspoon baking powder
• 1/2 small onion, grated
• 3 garlic cloves, minced
• 1 tablespoon cumin seeds, toasted and ground
• 1 tablespoon coriander seeds, toasted and ground
• 1/4 teaspoon red pepper flakes
• 2 handfuls fresh flat-leaf parsley, leaves coarsely chopped
• 1 handful fresh cilantro, leaves coarsely chopped
• Kosher salt and freshly ground black pepper
• Vegetable oil, for frying
• 8 warm pita bread, store bought or homemade recipe follows
• Tahini Sauce , recipe follows
• Shredded lettuce, sliced tomatoes, chopped cucumbers

Directions:
Put the dried chickpeas in a large bowl and add cool water to cover by 2 inches. Soak the beans in the refrigerator for at least 18 hours or up to 24; the chickpeas will swell to triple their original size. Drain and rinse thoroughly.

Put the soaked chickpeas in a food processor and pulse to coarsely grind, not until smooth but with no whole chickpeas remaining either. Add the baking powder, onion, garlic, spices, and herbs; process until the mixture is pureed; scraping down the sides of the bowl as needed. Taste and season with salt and pepper. Transfer to a bowl and refrigerate while heating the oil, this should take about 15 minutes.

Pour 3-inches of the oil in a deep fryer or deep heavy pot and heat to 375 degrees F.

Roll the falafel mixture into ping-pong size balls. (Alternatively, use an ice cream scoop.) Carefully slip a few at a time into the hot oil, making sure they don’t stick to the bottom. Fry until the chickpea fritters are a crusty dark brown on all sides, turning as needed, about 5 minutes per batch. Remove the falafels with a slotted spoon and drain on a platter lined with paper towels.

Open the pita bread halves to make pockets (don’t split all the way) and put 4 fried falafels into each. Drizzle with the tahini sauce and layer with lettuce, tomatoes, and cucumbers. Serve immediately.

Tahini Sauce:
1/2 cup tahini (sesame seed paste)
1/2 cup plain yogurt or water
1 lemon, juiced
2 garlic cloves, chopped
Pinch salt
Pinch paprika

Combine all the ingredients in a blender, process on high speed to make a smooth and creamy sauce. Adjust seasoning, to taste, and serve with falafels or as a salad dressing.

Yield: about 1 cup

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