1/2 large onion, roughly chopped (about 1 cup)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2 to 1 teaspoon dried hot red pepper
4 cloves garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour
Soybean or vegetable oil for frying
Chopped tomato for garnish
Diced onion for garnish
Diced green bell pepper for garnish
Pita bread
Tahini sauce
Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained and rinsed.
Place the drained, uncooked chickpeas and the onion in th ebowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic and cumin. Process until blended but not pureed.
Sprinkle in the baking powder and 4 tablespoons for flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl, covered, for several hours.
Form the chickpea mixture into balls abut the size of walnuts, or use a large cookie scoop.
Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion and green pepper. Drizzle with tahini thinned with water.
Makes 5 servings.
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