Falafel

Method

1. 01

   Put the dried chickpeas in a large bowl, cover with plenty of cold water, and soak for 12 to 18 hours. Drain very well before mixing; the chickpeas should be softened but still raw.

   ⏱ 720 min
2. 02

   Make the tahini sauce by whisking 1/2 cup tahini with the juice of the lemon, 2 crushed garlic cloves, 1/4 cup cold water, and a pinch of the measured salt until smooth and pourable. Slice the tomato, cucumber, and lettuce, and warm the pita shortly before serving.

   
3. 03

   In a food processor, pulse the 300 g drained chickpeas with 1 cup parsley, 1 cup cilantro, the onion, the remaining 2 garlic cloves, 2 teaspoons cumin, 2 teaspoons coriander, 1/4 teaspoon cayenne, 1/2 teaspoon black pepper, and the remaining measured salt until the mixture is finely chopped but not pureed. Scrape the bowl as needed so the texture stays coarse and even.

   
4. 04

   Transfer the mixture to a bowl, stir in 2 tablespoons chickpea flour and 1 teaspoon baking powder, then chill for 20 minutes. Shape into about 20 small balls or patties and press 2 tablespoons sesame seeds onto the outside.

   ⏱ 20 min
5. 05

   Heat the vegetable oil in a deep pot to about 175 C. Fry the falafel in small batches for 3 to 4 minutes, turning once or twice, until deeply golden and crisp; drain on a rack or paper towels.

   ⏱ 4 min
6. 06

   Serve the hot falafel in warm pita with tahini sauce, tomato, cucumber, and lettuce, or plate it as a snack with the sauce and salad on the side.