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1
Heat 1 tablespoon of olive oil in a skillet and saute the onion, cumin and allspice over medium heat for 3-4 minutes. Set aside in a bowl.
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2
Fill a large saucepan with water and bring to the boil. Drop in the chard and blanch for 2 minutes. Drain immediately and, once they're cool enough to handle, squeeze dry.
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3
In a medium nonstick saucepan, bring the milk to the boil, then reduce to a simmer. Little by little, whisk in the chickpea flour until you have a smooth paste. Keep the mixture moving to avoid lumps. Then season, add the remaining 3 tablespoons olive oil and cook over low heat for 8 minutes, stirring all the time with a wooden spoon. Like cream puff dough, the mixture will come away from the sides of the pan and become a ball as it is heated.
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4
Cool the ball of paste, then mix in the sauteed onions, chickpeas, lemon juice and blanched chard. Using your hands, mold the mixture into golf-ball-sized balls and arrange on a baking sheet. Refrigerate for a couple of hours.
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5
In a large saucepan, heat 2 inches of oil to 350u00b0F. Carefully place the falafel into the oil and cook for 3-4 minutes, until golden brown. Remove with a slotted spoon and place on paper towels to drain. Sprinkle with the turmeric. Serve with the tahini sauce.
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6
Mix the tahini, cumin and the lemon juice in a bowl. Slowly stir in 1 to 2 tablespoons of water, a little at a time, until you have a consistency that resembles thick cream. Then add the garlic and season.
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7
Combine the sumac with the olive oil and drizzle over the sauce. Sprinkle with sesame seeds and serve, with meat, poultry, vegetables or falafel.
