Falalfel

• 1 lb. dried chickpeas
• 1 small onion
• 1 Tbs. garlic
• 1 Tbs. ground cumin
• 1 tsp. red pepper flakes
• 2 tsp. ground coriander
• 2 tsp. minced garlic
• ½ cup bulgur wheat
• 1 cup fresh parsley
• 1 cup fresh cilantro
• 2 tsp. baking powder
• 1 Tbs. flour
• 2 tsp. salt

Cover garbanzos with cold water and soak overnight. Soak bulgur wheat in cold water for 2 hours; squeeze by handfuls to remove water and reserve. Drain the chickpeas.

Chop parsley and cilantro. Sauté onions, garlic, and spices until onions are soft  Process garbanzos in a food processor until you have small grains and no whole beans, but stop short of an all out purée. Next, add sautéed onion mixture, squeezed bulgur, chopped cilantro, chopped parsley, baking powder, and flour. Add salt and pepper to taste, pulse until well combined, and refrigerate for two hours or until falalfel mixture is well chilled.

Heat enough oil in a heavy pan for deep frying (3-4 inches). When the oil is hot, form the falafel into slightly flattened golf ball sized rounds and deep fry in batches of five or six. The oil should stay between 350 and 375°. If you don’t have a thermometer, time the falafel carefully. If they are golden brown in 4-5 minutes then you have a winner. Oil that is too cool, will fail to brown the falafel and result in greasy falafel. If the oil is too hot, it will burn the outside and leave the center uncooked.

Serve with pita bread, pickled vegetables, tahini sauce, and lettuce.

Tahini Sauce

• 1/2 cup tahini (sesame seed paste)
• 3 gloves garlic, crushed
• 1/2 teaspoon kosher salt
• 2 tablespoons olive oil
• 1/4 cup lemon juice
• 1 teaspoon parsley, finely chopped