Falafels
- 1 cup dried chickpeas or fava beans
- 1 cup roughly chopped onion
- 2 Tbsp parsley finely chopped
- 2 Tbsp cilantro finely chopped
- 1 tsp salt
- 1 tsp dried hot red pepper
- 4 cloves garlic
- 1 tsp cumin
- 1 tsp baking powder
- 4 - 6 Tbsp flour
- soybean or vegetable oil for frying
- chopped tomato for garnish
- diced onion for garnish
- diced green pepper for garnish
- tahini sauce or hummus
- pita bread
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Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
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Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
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Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
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Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.
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Heat 3 inches of oil to 375ºF in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.
