Falafel

Directions

1. 1
   Put the dried chickpeas in a large bowl and add cool water to cover by 2 inches.
2. 2
   Soak the beans in the refrigerator for at least 18 hours or up to 24; the chickpeas will swell to triple their original size.
3. 3
   Drain and rinse thoroughly.
4. 4
   Put the soaked chickpeas in a food processor and pulse to coarsely grind, not until smooth but with no whole chickpeas remaining either.
5. 5
   Add the baking powder, onion, garlic, spices, and herbs; process until the mixture is pureed; scraping down the sides of the bowl as needed.
6. 6
   Taste and season with salt and pepper.
7. 7
   Transfer to a bowl and refrigerate while heating the oil, this should take about 15 minutes.
8. 8
   Pour 3-inches of the oil in a deep fryer or deep heavy pot and heat to 375 degrees F.
9. 9
   Roll the falafel mixture into ping-pong size balls.
10. 10
    (Alternatively, use an ice cream scoop.)
11. 11
    Carefully slip a few at a time into the hot oil, making sure they don't stick to the bottom.
12. 12
    Fry until the chickpea fritters are a crusty dark brown on all sides, turning as needed, about 5 minutes per batch.
13. 13
    Remove the falafels with a slotted spoon and drain on a platter lined with paper towels.
14. 14
    Open the pita bread halves to make pockets (don't split all the way) and put 4 fried falafels into each.
15. 15
    Drizzle with the tahini sauce and layer with lettuce, tomatoes, and cucumbers.
16. 16
    Serve immediately.
17. 17
    1/2 cup tahini (sesame seed paste)
18. 18
    1/2 cup plain yogurt or water
19. 19
    1 lemon, juiced
20. 20
    2 garlic cloves, chopped
21. 21
    Pinch salt
22. 22
    Pinch paprika
23. 23
    Combine all the ingredients in a blender, process on high speed to make a smooth and creamy sauce.
24. 24
    Adjust seasoning, to taste, and serve with falafels or as a salad dressing.
25. 25
    Yield: about 1 cup