Name: Falafel with tahini sauce
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 cups Dried chickpeas; 1 bunch Fresh parsley; 1 bunch Fresh cilantro; 1 Yellow onion; 5 cloves Garlic; 0.5 cup Tahini; 2 Lemons; 8 Pita bread; 3 Roma tomatoes; 1 English cucumber; 2 tsp Ground cumin; 1 tsp Ground coriander; 1 tsp Baking powder; 4 cups Vegetable oil; 2 tsp Salt

Falafel with tahini sauce

Crisp herby chickpea fritters with a lemony tahini sauce. Made from dried chickpeas, the real way.

How many people are eating

Written for 4. Everything below is scaled to 4.

What goes on the list — untick anything you have

2 cups Dried chickpeas(dried, not canned — soak overnight; canned turns to mush)
1 bunch Fresh parsley
1 bunch Fresh cilantro
1 Yellow onion
5 cloves Garlic
0.5 cup Tahini(near the peanut butter or in the international aisle)
2 Lemons
8 Pita bread
3 Roma tomatoes
1 English cucumber
2 tsp Ground cumin· most people have this
1 tsp Ground coriander· most people have this
1 tsp Baking powder· most people have this
4 cups Vegetable oil(for frying)· most people have this
2 tsp Salt· most people have this

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How to cook it · about 45 minutes

The night before, cover the dried chickpeas with plenty of cold water and leave them to soak for 12 to 24 hours. They will double in size. Drain well and pat dry.
In a food processor, pulse the chickpeas, rough-chopped onion, 4 cloves of garlic, the parsley and cilantro leaves, cumin, coriander and 1 1/2 tsp salt until finely chopped like wet sand. Do not blend it smooth. Chill 30 minutes.
For the sauce, whisk the tahini with the juice of 1 1/2 lemons, the last garlic clove grated, a pinch of salt and 1/3 cup cold water. It will seize up and then turn smooth; add water a spoonful at a time until it pours like heavy cream.
Stir the baking powder into the falafel mix. Shape into small patties about 1 1/2 inches wide, pressing firmly so they hold.
Heat 2 inches of oil in a heavy pot to 350F. Fry the falafel in batches for 3 to 4 minutes, turning once, until deep brown and crisp. Drain on paper towels.
Serve in warm pita with diced tomato and cucumber and lots of tahini sauce, with lemon wedges on the side.

Amounts are on the list above — they change with the number of people; the steps do not.