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1
Soak the garbanzo beans overnight, but no longer than 12 hours.
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2
Drain well and set aside.
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3
Prepare the tahini sauce and set aside.
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4
In a food processor, process the fresh parsley first, then add the onion and chickpeas, processing until smooth.
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5
Next add the pepper, cumin, coriander, salt, garlic and sumak.
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6
Process until mixed well.
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7
Remove mixture to a large bowl.
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8
Pour the oil into a heavy pot to a depth of 2 inches.
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9
Heat to 375 degrees.
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10
To see if oil is ready to fry the falafel, drop a small amount of the garbanzo mixture into the hot oil, if it sizzles immediately the pan is ready.
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11
Form the mixture into patties, about 1/4 cup for each patty.
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12
(I usually oil my hands to form the patties.)
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13
Cook in the oil a few at a time until the outside of the patty forms a golden crust.
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14
(The directions offer the suggestion that some cooks poke a hole using a straw or chopstick in the falafel patty before frying to allow the heat to penetrate the center of the patty for ideal frying.
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15
).
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16
Drain the cooked patties on paper towels before serving.
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17
The patties can also be pan fried using less oil and by flattening the patties a little with a spatula to help in frying them thoroughly.
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18
Serve with the accompanying tahini sauce.
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19
These are delicious on their own or filled inside of pita bread or tortillas.
