Ingredients
Units
- 1 cup dried chickpeas
- ½ cup roughly chopped onion
- 2 Tbsp finely chopped fresh parsley
- 2 Tbsp finely chopped fresh cilantro
- 1 tsp salt
- 1 tsp dried hot red pepper
- 4 cloves garlic
- 1 tsp cumin
- 1 tsp baking powder
- 4-6 Tbsp flour
- soybean or vegetable oil, for frying
- chopped tomato, for garnish
- diced onion, for garnish
- diced green bell pepper, for garnish
- tahini sauce
Instructions
- 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.
- 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.
- Sprinkle in the baking powder and 4 Tbsp 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.
- Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle Eastern markets.
- Heat 3 inches of oil to 375°F in a deep pot or wok and fry one ball to test. If it falls apart, add a little flour. Then fry about six 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 tahini thinned with water.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Israeli