How to make it

  • Prep time does not include soaking of beans or chilling of the mixture time
  • 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 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.
  • 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 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 minĀ­utes 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.

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