Preparation

1.   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.

 

2.   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.

 

3.   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.

 

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

 

5.   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, green pepper, and pickled turnips. Drizzle with tahina thinned with water.

 

NOTE: Egyptians omit the cilantro and substitute fava beans for the chickpeas.

Yield: About 20 balls

 

Recipe excerpted from The Foods of Israel Today by Joan Nathan, © 2001
 

Joan Nathan’s tips as shared with Epicurious:

• Tahina (also called tahini) is an oily paste made from ground sesame seeds. It is available in Middle Eastern markets and at www.ethnicgrocer.com.

• To garnish your falafel in true Israeli style, try adding one or several of the following condiments: harissa hot sauce, pickled turnip, mango amba (pickle), or sauerkraut.