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Falafel

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Ingredients
  

  • 1 lb chickpeas, soaked in water
  • 4-6 garlic cloves
  • 1 small onion, roughly chopped half large onion
  • 1 bunch parsley about 1 cup
  • 1/2 cup mint leaves optional
  • 1 tsp whole cumin seeds, toasted and crushed
  • 1 tsp whole coriander seeds, toasted and crushed
  • 1 small jalapeno
  • 2-3 tbsp tahini
  • 1/2 tsp baking soda
  • 1/2-1 juice from whole lemon 1-2 ounces
  • Salt and pepper as needed
  • Chickpea flour as needed, 2-4 tbsp
  • Oil as needed
  • Tahini sauce see recipe below

Instructions
 

  • Soak chickpeas in cold water for 12 to 24 hours at room temperature before use (water should be 4 to 5inches above chickpeas).
  • Blend the garlic, onion, herbs, toasted and crushed spices, jalapeno and tahini to smooth. Transfer the mixture to a bowl, using your hand, press down the mixture and discard the excess liquid. Drain the chickpeas and add the soaked chickpeas to the food processor, and pulse several times until the mixture is less coarse than gravel, but more coarse than coffee grounds. Add the blended chickpeas to the herb mixture, then add in the lemon juice and baking soda, and season with salt and pepper. Mix thoroughly and fry a small test patty, taste and adjust seasoning as needed.
  • Form the mixture into golf ball-sized disks or spheres. Fry in oil at a temperature of 330 to 350 degrees for about 5 to 6 minutes, flipping or rolling about halfway through. They should be brown and crispy on the outside, and moist, but heated all the way through on the inside. Remove and rest on a rack or paper towel until ready to serve.
  • Make tahini sauce (see below), or tzatziki sauce, add tomatoes, cucumber, pickles or other desired accompaniments in a pita, or on a salad as desired and serve.