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1
Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches.
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2
Let soak overnight, then drain.
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3
Or use canned chickpeas, drained.
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4
Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade.
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5
Add the parsley, cilantro, salt, hot pepper, garlic, and cumin.
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6
Process until blended but not pureed.
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7
Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse.
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8
You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands.
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9
Turn into a bowl and refrigerate, covered, for several hours.
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10
Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.
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11
Heat 3 inches of oil to 375 degrees F in a deep pot or wok and fry 1 ball to test.
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12
If it falls apart, add a little flour.
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13
Then fry about 6 balls at once for a few minutes on each side, or until golden brown.
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14
Drain on paper towels.
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15
Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips.
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16
Drizzle with tahina thinned with water.
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17
NOTE: Egyptians omit the cilantro and substitute fava beans for the chickpeas.
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18
Tahina (also called tahini) is an oily paste made from ground sesame seeds.
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19
It is available in Middle Eastern markets and at www.ethnicgrocer.com.To garnish your falafel in true Israeli style, try adding one or several of the following condiments: harissa hot sauce, pickled turnip (both also available at www.ethnicgrocer.com), mango amba (pickle), or sauerkraut.
