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1
Peanut or other neutrally flavored oil, for frying
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2
To cook the chickpeas: Drain the chickpeas from the soaking water and place in a medium saucepan.
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3
Toss in the garlic, bay leaf, carrot, celery, thyme and onion.
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4
Add water to the pan until it covers the chickpeas by about 2 inches of water.
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5
Put the pan on a high heat and bring the water to a boil, reduce to a simmer and simmer until the chickpeas are very soft and tender, 35 to 40 minutes.
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6
Turn the heat off.
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7
Season the water generously with salt and let sit for 15 minutes.
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8
Drain the chickpeas from the cooking liquid and remove the veggies, bay leaf and thyme and discard.
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9
To make the falafel: In a food processor, pulse the chickpeas until they look coarse and grainy but are NOT a puree.
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10
In a dry saute pan, toast the coriander and cumin seeds over medium heat until they are very aromatic, 3 to 4 minutes.
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11
Pulverize in a spice grinder until they are a powder.
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12
Transfer the pulsed chickpeas to a mixing bowl and add the cilantro, parsley, breadcrumbs, cayenne, garlic, lemon zest, onions and ground spices.
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13
Gently stir to combine.
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14
Taste the mixture to see if the mix needs seasoning, season with salt if needed.
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15
Form the mixture into balls the size of walnuts and gently press to make patties.
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16
Lightly dust with flour on both sides and pat off excess.
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17
Place the patties on a sheet tray and let hang out in the fridge for at least 1 hour.
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18
Add oil to a large straight-sided saute pan until the oil is about 1/2-inch deep.
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19
Bring the oil to a medium-high heat.
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20
Add the falafel to the pan and fry them on both sides until they are brown and crispy.
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21
Remove the falafel from the pan and dry on paper towels.
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22
Serve the falafel in pitas with lettuce, tomatoes, cucumbers and Tahini Sauce.
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23
In the food processor, combine the tahini, lemon juice, cilantro, garlic and cayenne.
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24
Puree until smooth.
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25
While the machine is running, add the olive oil and about 1/2 cup water.
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26
Season the sauce with salt.
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27
Taste and re-season, if needed.
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28
Refrigerate, covered, until ready to serve.
