Falafel

Ingredients

For the falafel

• 1 ½ cups dried chickpeas, 300 g, soaked in plenty of cold water for 12 to 24 hours
• 1 small onion, roughly chopped
• 4 garlic cloves
• 1 cup fresh parsley, loosely packed leaves and tender stems
• 1 cup fresh cilantro (coriander), loosely packed leaves and tender stems
• 2 tsp ground cumin
• 1 tsp ground coriander
• ¼ tsp cayenne pepper
• 1 ½ tsp fine salt
• ½ tsp black pepper
• 1 tbsp sesame seeds, optional
• ½ tsp baking soda (bicarbonate of soda)
• 4 cups neutral oil, 1 L, for frying

For the tahini sauce

• ½ cup tahini, 120 g
• ¼ cup lemon juice, 60 ml
• 1 garlic clove, finely grated
• ¼ tsp fine salt
• 4–6 tbsp cold water

Instructions

Make the mixture

1. Drain the soaked chickpeas well and pat them dry.
2. Put the onion and garlic in a food processor and pulse until finely chopped. Add the chickpeas, parsley, cilantro, cumin, coriander, cayenne, salt and pepper.
3. Pulse, scraping down the sides often, until the mixture looks like coarse sand and holds together when squeezed. Do not process to a paste.
4. Transfer to a bowl, stir in the sesame seeds, cover and refrigerate for at least 1 hour.

Make the tahini sauce

5. Whisk the tahini, lemon juice, garlic and salt. It will seize and thicken; whisk in cold water a tablespoon at a time until smooth and pourable.

Shape and fry

6. Stir the baking soda into the falafel mixture. Shape into balls or small patties about 1½ inches (4 cm) across, pressing firmly.
7. Heat the oil to 350°F (175°C) in a deep, heavy pot. The oil should be at least 2 inches (5 cm) deep.
8. Fry the falafel in batches of 5 or 6 for 3 to 4 minutes, turning, until deep golden brown and crisp.
9. Drain on a wire rack set over paper towels. Serve hot with the tahini sauce.