Falafel with Tahini Sauce

Ingredients

• 1 1/2 cups dried chickpeas
• 1/2 tsp baking soda
• 1 small onion, roughly chopped
• 4 garlic cloves
• 1 cup fresh parsley leaves
• 1/2 cup fresh cilantro leaves
• 1 1/2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp baking powder, added before frying
• Vegetable oil, for frying
• 1/2 cup tahini
• 3 tbsp lemon juice
• 1 garlic clove, minced, for the sauce
• Water, to thin the tahini sauce
• 4 pita breads, for serving

Before you cook

• Place the dried chickpeas in a large bowl and cover with several inches of cold water.
• Stir in the baking soda.
• Cover and refrigerate the chickpeas for 24 hours, then drain well.

Steps

1. Pulse the drained chickpeas, onion, garlic, parsley, and cilantro in a food processor until finely ground but not pasted.
2. Add the cumin, coriander, cayenne, and salt to the mixture and pulse to combine.
3. Transfer the mixture to a bowl, cover, and refrigerate for 30 minutes.
4. Whisk the tahini, lemon juice, minced garlic, and enough water into a pourable sauce.
5. Stir the baking powder into the chilled chickpea mixture just before frying.
6. Pour vegetable oil into a heavy pot to a depth of 2 inches.
7. Heat the oil to 350°F.
8. Scoop and shape the mixture into 1 1/2-inch balls.
9. Fry the falafel in batches for 3 to 4 minutes, until deep golden brown and crisp.
10. Lift the falafel out with a slotted spoon and drain on paper towels.
11. Tuck the warm falafel into pita bread and drizzle with the tahini sauce.