Falafel....

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 

Tahini sauce 

Pita bread 

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.


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.


Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough 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.


Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets or a 2 tbs cookie scoop.


Heat 3 inches of oil to 375 degrees 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 and green pepper. Drizzle with tahina thinned with water.