Easy Falafel

Directions

1. 1
   Place chickpeas in a bowl and cover about 2-inches with cold water; let it soak for 24 hours. Next day, drain very well and transfer to a bowl of a food processor fitted with a steel blade.
2. 2
   Add onions, garlic, parsley, cilantro, mint, cumin, baking powder, salt, black pepper, red pepper flakes, flour and lemon juice; process until finely ground but not pureed, stopping a few times to clean up the sides of the bowl. Cover with plastic wrap making sure it touches the surface and transfer to the refrigerator for 3 hours.
3. 3
   In a large skillet pour in oil and bring the temperature to 350°F. Using a falafel scoop or a sorbet scoop, form balls the size of walnut or gold ball. Otherwise moist hands if not using scoops.
4. 4
   Transfer balls (don't over crowd it) in the skillet and fry for about 5 minutes or until golden brown. Transfer them on a plate lined with paper towel before serving.
5. 5
   TAHINI SAUCE.
6. 6
   3/4 cup tahini paste.
7. 7
   3/4 cup 2% plain yogurt.
8. 8
   1/4 cup freshly squeezed lemon juice.
9. 9
   1/4 teaspoons garlic powder.
10. 10
    1 pinch ground Himalayan sea salt.
11. 11
    In a small bowl, combine all the ingredients; whisk until well blended. Cover and transfer to the refrigerator for 3 hours.